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 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| 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-fourth cups granulated sugar
- one cup flour
- one-half teaspoon cream tartar
- one cup rich cream
- one tablespoon gelatin in a little water
- one-half cup sugar
- one teaspoon vanilla
- nine eggs
- one-half inch rings
- salt
Directions
Whites of nine eggs, one and one-fourth cups granulated sugar, one cup flour, one-half teaspoon cream tartar, pinch of salt added to eggs before whipping. Flavor to taste, bake fifteen minutes. With fork remove center of cake and fill with following : One cup rich cream, beaten stiff, dissolve one tablespoon gelatin in a little water, one-half cup sugar, one teaspoon vanilla, chopped nuts may be added if desired. Will make fifteen cakes, in two and one-half inch rings. — Mrs. John Harris.
GRAYVILLE COOK BOOK 59