Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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-third teaspoon cream of tartar
- one-fourth cups sugar
- one-half teaspoon vanilla extract
- one cup flour
- a cup of flour sifted three times
- seven eggs
Directions
AVhites of seven eggs, yolks of five, one-third teaspoon cream of tartar, one and one-fourth cups sugar, one-half teaspoon vanilla extract, one cup flour. Beat whites of eggs to a stifif froth, add cream of tartar to whites and beat in. then beat in the susrar. Then add the beaten
BETHANY UNION COOK BOOK 139
yolks and vanilla extract and when well beaten fold in a cup of flour sifted three times. Bake for about thirty minutes in an ungreased cake pan or grease only the bottom of any large pan and cut cake out when cold. Bake in slow oven. Mrs. J. P. Moeller.
SPICED CAKES