Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 pulverized sugar
- three-quarters pound flour
- one pound pulverized sugar
- one teaspoonful soda
- a piece of butter the size of a small nutmeg in each pan
- two lemons
- four eggs beaten separately
- one teacup of sour cream
- butter the size of a small nutmeg in each pan
- butter the size of an egg
Directions
Thirteen eggs, one and a half pounds pulverized sugar, three-quarters pound flour, and the juice and rind of two lemons. In making sponge cake first beat the whites and yolks separately, very light, then to the yolks add the sugar, mixing thoroughly. To this add the whites. Beat all together, then cut in the flour with a knife. Last of all add the lemon. A great improvement to sponge cake is after greasing the pans to drop a piece of butter the size of a small nutmeg in each pan.
Four eggs beaten separately, one pound pulverized sugar, one teacup of sour cream, one teaspoonful soda, a lump of butter the size of an egg, and flour enough to roll them out. Fry in plenty of hot lard.