Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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
- two tablespoons of fresh cold
- ten eggs in fine
- six eggs in sifted flour
- twelve eggs
Directions
MRS. J. P. FOSTER.
Take the weight of ten eggs in fine, white sugar, and the weight of six eggs in sifted flour; break twelve eggs, putting the whites into the cake bowl; beat them to a stiff froth and add the sugar, stirring briskly. Have the yolks beaten v^ry light, and mix the whole thoroughly, adding two tablespoons of fresh cold or ice water, and flavor as desired, and, lastly the flour, working it as lightly as possible. Turn into square cake pans, lined with but- tered paper, and bake immediately in a moderately hot oven; if too hot, a crust forms on the top, which crumbles and disfigures the cake.