Estimated Nutrition (whole recipe, rough)
Counts 5 of 9 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Walnut | 1 walnut half (4g) | 26 |
| Water | not in our table | 0 |
| Syrup | not in our table | 0 |
| Meat | not in our table | 0 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups flour
- 4 cup water
- one cup of sugar
- half cup of water until a thick syrup
- half cup rum
- one cup walnut meats chopped fine
- a tablespoonful of ground cocoanut
- 4 eggs
- 1 cake compressed yeast
- half way through the ball
- two eggs
- six marshmal- lows broken in pieces
Directions
2 cups flour.
y2 cup butter.
V2 teaspoonful salt.
1 cake compressed yeast.
*4 cup water.
Mix the yeast through the water thoroughly. Stir in flour to make a dough. Knead into a ball. Cut at right angles across the top half way through the ball and set in a sauce pan of luke warm water. Beat the rest of the flour, salt and butter and two of the eggs until smooth. Add the other two eggs, one at a time, and beat. Then add the light ball of sponge and again beat until smooth. Turn into well but- tered timble molds. When nearly double in bulk bake twenty minutes.
Boil one cup of sugar and a half cup of water until a thick syrup. Add half cup rum. Turn the hot syrap over the hot cakes. These are best when warm but may be served cold.
MARGUERITES.
Make a boiled icing. Stir into it six marshmal- lows broken in pieces. A tablespoonful of ground cocoanut. One cup walnut meats chopped fine. Tea- spoonful vanilla. Spread on crackers. Brown in the oven. Serve hot or cold.
328 ROCKY MOUNTAIN COOK BOOK.