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 |
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Pastry | 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
- three-fourths cup milk
- three-fourths cups swansdown pastry flour
- one-half teaspoon salt
- one-half cup chopped pecans
- four level tablespoons butter
- four rounding tablespoons sugar
- one egg well beaten
- four level teaspoons baking powder sifted
Directions
CUP CAKES — Four level tablespoons butter, four rounding tablespoons sugar, one egg well beaten, three-fourths cup milk, one and three-fourths cups Swansdown pastry flour, four level teaspoons baking powder sifted with flour, one-half teaspoon salt, one-half cup chopped pecans. Cream the butter, add sugar gradually, add the beaten egg, then the milk and dry ingredients and nuts. Bake in moderate oven.