Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
630
Calories
14g
Protein
14g
Fat
112g
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- half pounds of butter creamed
- two pounds flour
- two pounds sugar
- one gill of brandy
- one nutmeg
- lemon peel
- nutmeg
Directions
1
To one and a half pounds of butter creamed, add two pounds flour, two pounds sugar, and eighteen eggs well beaten. Put alternately into the butter the sugar, flour, and beaten eggs. Continue to beat them together until quite light, then add lemon peel, one nutmeg, and one gill of brandy.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive