Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
280
Calories
7g
Protein
22g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- one cup butter
- two cups powdered sugar
- half cup cream
- two table- spoons cream
- two eggs
- two eggs beaten stiff
Directions
1
Cream one cup butter, add slowly two cups powdered sugar. Last add gradually two table- spoons cream. Flavor.
2
HARTFORP SAUCE
3
Yolks two eggs, cup sugar, half cup cream, last whites two eggs beaten stiff. Flavor.
4
Desserts. Jellies and Creams.
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River ·
Recipe sourced from
internet_archive