Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- half cup of milk
- two cups of flour
- one teaspoonful cream tartar
- one cup of sugar
- one heaping cup sugar
- one large tablespoonful butter
- two eggs
- three layers if the pan is not too large
- two large apples
- one lemon peel
- one white of egg
- lemon peel
Directions
One heaping cup sugar, one large tablespoonful butter, two eggs, half cup of milk, two cups of flour, or enough to make a nice, thick, soft batter, one teaspoonful cream tartar, half of soda ; this will make three layers if the pan is not too large. Filling for layers — Two large apples (greenings are best, or any tart apple) ; peel one and grate ; then grate one lemon peel ; squeeze juice and grate the pulp ; to this add one cup of sugar and one white of egg ; put all in a tin cup and cook thor- oughly ; then spread between cakes as jelly cake.