Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- 54 cup butter
- 4 tablespoons flour
- 2 teaspoons lemon
- 3 well beaten eggs
Directions
54 cup butter, i cup boiling water. Set over stove to boil, i cup pastry flour, stir into butter and water while boiling, when cold add 3 well beaten eggs, soda size of a pea, mixed with the flour. Bake on buttered pans, making twelve,
^ pint milk on stove, i egg, ^^ cup sugar, 4 tablespoons flour, 2 teaspoons lemon. Pour on boil- ing milk and stir until it thickens. Add extract when cold. Fill the cakes as you want them.
MRS. A. S. BROWN.
HATFIELD COOK BOOK. 113