Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
| Whey | 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 quart of curd after the whey has been strained off
- one pint milk
- three tablespoonfuls flour
- a pound of butter
- an ounce of pounded blanched almonds
- three eggs
- six eggs
- one large spoonful yeast
- half fill cups
Directions
Pour clabber into perforated molds in the evening, let it drip all night ; in the morning take the cream cheese out of the molds and pour over it a Uttle cream and white sugar.
CHEESE CAKES. One quart of curd after the whey has been strained off ; mix with it half a pound of butter, an ounce of pounded blanched almonds, three eggs, teacup of currants ; season with sugar and lemon, or rose water ; bake in plates with haste.
EGG PUFFS. Six eggs, one pint milk, three tablespoonfuls flour, fourounces melted butter, one large spoonful yeast ; mix ; half fill cups and bake fifteen minutes. Eat with warm sauce.