Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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
- one cup sugar
- one-half cup butter
- one-half cup sweet milk
- three teaspoons bak- ing powder
- two cups pulverized sugar
- two tablespoons but- ter
- one teaspoon of vanilla
- one tablespoon boiling water
- a pound of blanched almonds
- two eggs
- two small cups flour
Directions
One cup sugar, one-half cup butter, two eggs, one-half cup sweet milk, two small cups flour, three teaspoons bak- ing powder. Bake in a moderate oven.
Icing — Two cups pulverized sugar, two tablespoons but- ter (warm the butter and mix well with the sugar), one teaspoon of vanilla, one tablespoon boiling water. Make the thickness of icing. Add half a pound of blanched almonds, browned and chopped fine. Cut the cake in small squares, ice all over and roll into the chopped nuts.
Mrs. a. C. McPherson, Toronto, Canada.
BETHANY UNION COOK BOOK 131