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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pie | 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
- two teaspoons of royal baking powder
- one pie dish
- butter the size of a small egg
Directions
Take sufficient flour for one pie dish, a. piece of butter the size of a small egg, a tablespoonful or two of sugar, the yolk 13
194 CAKES.
of an egg, two teaspoons of Royal Baking Powder, a very little salt, and milk enough to make a soft dough. Do not kneed the dough, but just barely mix it, and press it into the pie plate. The baking powder, butter, sugar and salt should be rubbed well through the flour, and then the other ingredi- ents quickly added. A couple of hours before bringing the cake on the table take a very ripe, finely flavored pineapple, peel it, cut it thin as wafers, and sprinkle it thickly with sugar. Then cover it close. When time to serve split the cake, spread the pineapple between the layers, and serve with sugar and cream. Do not butter the cake; it would destroy the delicate flavor.