Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
229
Calories
6g
Protein
17g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 cup of butter
- two cups of sugar
- four eggs -- beat separately
- two table- spoonfuls of jeuy
Directions
1
Four eggs — beat separately, one cup of butter, two cups of sugar ; beat butter and sugar to a cream, add yelks, two table- spoonfuls of jeUy. Flavor to taste ; add the whites as a meringue. Excellent. — Miss Iva McCwmey.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive