Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
178
Calories
7g
Protein
11g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- one cup flonr
- one cup granulated sugar
- half cup pul- verized
- one level teaspoon cream tartar
- twelve perfectly fresh egg^s
- salt
Directions
1
One cup flonr, one cup granulated sugar, half cup pul- verized or confectioner's sugar, one level teaspoon cream tartar. Pass these ingredients through sieve five times. Beat whites of twelve perfectly fresh egg^s with pinch of salt added, sift in and fold under dry ingredients ; add tea- spoon vanilla. Bake forty-five minutes in slow oven. In- vert pan and let partially cool before removing from pan.
2
Mrs. Edwin Bebb.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive