Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | 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 pound of butter
- one pound of sugar
- one pound of flour
- one nutmeg
- ten eggs
- one wine-glassful of brandy
- one quarter of the flour
- nutmeg
Directions
MRS. A. V. LEOPOLD.
One pound of butter, one nutmeg, one pound of sugar, ten eggs, one pound of flour, one wine-glassful of brandy and wine mixed. Beat butter and sugar very light, then by degrees add wine, brandy, nutmeg, and one quarter of the flour, and the yolks beaten very light. Then add the remaining ingredients alternately, with the whites of the eggs. Beat all well, and bake in moderate oven.