Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
635
Calories
19g
Protein
18g
Fat
96g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- three quarter pounds of flour
- one pound su^r
- a pound of butter
- three quarters of a pound of butter
- six eggs
- one half tea-spoonfuls powdered hartshorn
- one half tea-cupful warm water
Directions
1
Two and three quarter pounds of flour, one pound su^r, three quarters of a pound of butter, six eggs, three and one half tea-spoonfuls powdered hartshorn. Mix sugar and butter, and then beat in the eggs, three at a time. Dissolve hartshorn in one half tea-cupful warm water, and mix in with the flour ; roll and cut thin. — Mrs. Barclay.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive