Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
711
Calories
20g
Protein
21g
Fat
109g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan | 1 half (4g) | 20 |
| Almond | 1 almond (1.2g) | 7 |
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 of butter
- two cups sugar
- one-half cups flour
- twelve eggs beaten to a froth
- one large cocoanut grated
- one large tum- bler full of the kernels of pecans
- one tumbler full of blanched almonds
Directions
1
Whites of twelve eggs beaten to a froth, one cup of butter, two cups sugar, three and one-half cups flour, teaspoonful of yeast powder. After the butter is well mixed add one large cocoanut grated ; one large tum- bler full of the kernels of pecans and one tumbler full of blanched almonds, the almonds to be slightly mashed in a mortar.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive