Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
831
Calories
22g
Protein
22g
Fat
138g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cranberry | 1 cup raw (100g) | 46 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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-half cup butter
- four tablespoons of sour milk
- one teaspoon soda
- two cups of flour
- one-half cups of cranberry jelly
- one teaspoon cinnamon
- one-half cups sugar to- gether
- two layers
- cinnamon
- cloves
- allspice
- nutmeg
Directions
1
Cream one-half cup butter and one and one-half cups sugar to- gether; add four tablespoons of sour milk, one teaspoon soda and same of Royal Baking Powder, two cups of flour, one and one-half cups of cranberry jelly or jam, one teaspoon cinnamon, cloves, allspice and a whole nutmeg (ground). Bake in two layers, using a white filling. Put cranberries in last. — Mrs. James Vincent.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive