Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
613
Calories
19g
Protein
6g
Fat
111g
Carbs
Counts 5 of 7 ingredients — the other 2 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 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rose | not in our table | 0 |
| Water | 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
- two pounds of flour
- one pound of sugar
- one pound of but- ter
- one teaspoon of cinnamon
- three eggs
- one wine glass of rose water
Directions
1
MBS. THEO. CARPENTER.
2
Two pounds of flour, one pound of sugar, one pound of but- ter, three eggs, one teaspoon of cinnamon and one wine glass of rose water. Roll the dough thin; cut into cakes and cover with almonds, blanched and cut in halves.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive