Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Hickory Nut | not in our table | 0 |
| Meat | not in our table | 0 |
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 sugar
- one cup of flour
- one tablespoonful of melted butter
- three teaspoonfuls of baking powder
- one teaspoonful of lemon
- one cup of thick sour cream
- one-half cup of hickory nut meats
- four eggs
Directions
Four eggs, one cup of sugar, one cup of flour, one tablespoonful of melted butter, three teaspoonfuls of baking powder, one teaspoonful of lemon. Bake in jelly tins. For the cream, take one cup of thick sour cream, one cup of sugar, one-half cup of hickory nut meats, rolled fine. Stir all together and put on the stove and boil for five minutes; spread between the layers.