Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
533
Calories
19g
Protein
6g
Fat
96g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
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
- 2 teaspoons baking powder
- 3 eggs beaten very light
- 3 yolks to froth
Directions
1
I cup pulverized sugar, ^ cup butter, whites of 3 eggs beaten very light, i^^ cups flour, ^ cup sweet milk, scant 2 teaspoons baking powder, almond to flavor. To frost, beat 3 yolks to froth, i cup pulverized sugar. Flavor with vanilla.
2
MRS. J. E. PORTER.
3
120 HATFIELD COOK BOOK.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive