Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Whisky | 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
- 4 ounces of butter
- 1 tablespoonful of baking 2 lbs
- 1 wineglassful of whisky
- 1 wineglassful of sweet cream
- 6 eggs
- 2 lbs
Directions
5}4 ounces of butter; 6 eggs;
1 lb. of sugar; 1 lb. of flour;
1 tablespoonful of baking 2 lbs. of raisins (seeded) ;
powder; y£ lb. of hulled pecans;
}4 lb. of shelled almonds; 1 wineglassful of whisky; 1 wineglassful of sweet cream.
Cream the butter and sugar together; add the cream; mix the baking powder with the flour, reserv- ing enough to dredge the fruit with. Chop the al- monds and pecans (not too fine); add to mixture. Turn in whisky, floured raisins and eggs (beaten separately). Put in greased mold and steam three hours. Remove top and set in oven to dry out. — Bourbon Co.