Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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 flour
- a pound of butter
- three quarters of a pound of butter
- twelve eggs
Directions
MRS. TV'. W. JAMIESON.
One pound of flour, one of sugar, three quarters of a pound of butter, and twelve eggs. Mix the butter and sugar to a cream ; add the yolks of the eggs well beaten, then the flour and whites of the eggs alternately until all has been added. It is very important that the yolks and whites should both be whipped until very light, as no baking powder or soda is to be used. Bake slowly, taking care to let the cake rise before commencing to brown. It will require about an hour and a half to bake. This batter is nice to bake in small pans, and ice for a cake basket.
104 COOK BOOK OF THE NORTHWEST.