Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Rum | 1/2 oz (15ml) | 32 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | not in our table | 0 |
| Cake | 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-half cup butter
- one pint cream
- two tablespoons sugar
- two tablespoons rum
- half cup cream
- one cup lukewarm cream
- two tablespoons powdered sugar
- two tablespoons brandy
- a teaspoon of salt
- one yeast cake in a little cream
- four yolks well beaten
- two rounds
- one yeast cake in half cup cream
- four eggs until light
- one lemon
- one-half inch thick
- salt
Directions
FILLED FRIED CAKES— Raise one yeast cake in a little cream and teaspoon sugar. Melt one-half cup butter, pour off so salt stays in pan. Warm one pint cream, add butter, two tablespoons sugar, four yolks well beaten, rind of lemon, little salt, two tablespoons rum or brandy, the raised yeast and enough flour to make a dough just stiff enough to handle. Roll out at once. Cut two rounds with bis- cuit cutter, place spoonful of filling on one, cover with the other round, pinch edges together tight. Place fried cakes in warm place, cover, let raise until light and drop in deep hot lard bottom side in first.
MILADA R. KOREN.
RAISED FRIED CAKES— Raise one yeast cake in half cup cream and a teaspoon sugar. Beat yolks of four eggs until light, add grated rind of one lemon, one cup lukewarm cream, two tablespoons powdered sugar, two tablespoons brandy, the raised yeast and enough flour, to which has been added a teaspoon of salt, to make soft dough. Cover and raise in warm place until double its bulk. Then pat out dough on floured board about one-half inch thick, cut with biscuit cutter, put small teaspoon of prune, apricot or poppy seed filling in center of each round, form ball by pinching edges together tightly, place on floured towel or board and when raised about one-half hour drop into deep hot lard and fry.