Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
640
Calories
20g
Protein
12g
Fat
109g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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 sugar
- one pound of flour
- half pound of sweet almonds
- half pound of bitter almonds
- six tablespoons of thick cream
- twelve eggs
- nine eggs to a stiff froth
- one large
Directions
1
MRS THEO. CARPENTER.
2
Beat one pound of sugar with the yolks of twelve eggs; whip the whites of nine eggs to a stiff froth and add to the above; then
3
LOAF CAKES. 159
4
add one pound of flour, a half pound of sweet almonds, a half pound of bitter almonds, blanched and pounded with rose water to a cream, and six tablespoons of thick cream. Use the reserved whites of the eggs for frosting. This makes one large or two small cakes.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive