Photo: Mae Mu
Estimated Nutrition (whole recipe, rough)
279
Calories
8g
Protein
17g
Fat
20g
Carbs
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Brandy | 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
- one pound butter
- one glass brandy
- one glass wine
- ten eggs beaten light
- two oranges
- one lemon
Directions
1
One pound butter and one pound sugar, beat to a cream. One glass brandy, one glass wine, ten eggs beaten light. Pare two oranges and boil the rind until it is tender, then beat it in a mortar and squeeze in the juice, also the rind and juice of** one lemon. Bake in a pie-crust.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive