Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Almond | 1 almond (1.2g) | 7 |
| 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 pound sweet butter
- one-half cup cream
- one-half pound coarsely chopped almonds
- quarter pounds flour
- one-half pound ground walnuts
- one-half cups sugar
- one beaten egg
- two eggs
- salt
Directions
CRESCENTS — Cream one pound sweet butter with one and one-half cups sugar, add one beaten egg, one-half cup cream, pinch salt, one-half pound coarsely chopped almonds and one and one- quarter pounds flour, mix well together, turn out on floured board, roll thin and cut in pieces three inches in diameter, place a little filling on each piece, roll up and shape into crescents. Filling: One-half pound ground walnuts, yolks of two eggs, small piece butter, sugar to taste. Mix to a smooth paste. Poppy seed filling may be used.