Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
158
Calories
0g
Protein
12g
Fat
13g
Carbs
Counts 3 of 5 ingredients — the other 2 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Rose | not in our table | 0 |
| 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
- half pound fresh butter
- one pound fine sugar
- two ounces of thin shelled almonds
- three wine- glasses of rose water
Directions
1
The whites of sixteen eggs, half pound fresh butter, three- quarters pound sifted flour, one pound fine sugar, two ounces of thin shelled almonds or rich peach kernels, three wine- glasses of rose water. Bake it in a pan like pound cake, ice it over with plain icing.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive