Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
292
Calories
7g
Protein
22g
Fat
14g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 cupfuls white sugar
- one cupful butter
- one cupful of sweet cream
- one cupful of jelly
- four eggs beaten separately
- two table-spoonfuls vanilla
Directions
1
Four eggs beaten separately, two cupfuls white sugar, one cupful butter, one cupful of sweet cream, one cupful of jelly, two table-spoonfuls vanilla. Stir the yellows of the eggs and the sugar ; cream the butter ; add the cream, then the jelly, and last, the whites of the eggs and vanilla. Delicious. — Miss Phebe Wood, Maysville, Ky.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive