Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 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 |
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
- two cups of sugar
- one tea- spoonful of baking powder
- ten eggs
- one teaspoonful
- one yolk of egg
Directions
Two cups of sugar, two of flour, in which sift one tea- spoonful of baking powder, ten eggs, beat the yolks with the sugar, the whites to a thick froth, add flour to the sugar and yolks, then some of the whites, so continue until all are mix- ed; flavor with lemon or vanilla, one teaspoonful; excellent.
Y8 Exchange Cook Book.
All pastry should be made in a cool place and as quickly as possible. It should be mixed with ice Avater, on a marble slab, if you have one, rolled with a glass rolling pin, the shortening, whether lard or butter, should be fresh and cohl. Very little water should be used in the mixing. A quick oven is necessary for almost all kinds of pies. To keep the crust from being heavy on the bottom, brush it over with a little beaten white of egg. Brush over the outside top crust of pies with melted butter just before you i)ut them in the oven, when the pie is about ready to take from the oven, brush over the top with well-beaten white of egg, sift a little pow^dered sugar over it and return to the oven a few minutes to set the glaze; it must be carefully watched while glazing or it will burn. This is for fruit pies. For meat pies the top may be glazed with one yolk of egg and a tablespoonful milk mixed. You can also use the white for these pies, omitting the sugar.