Estimated Nutrition (whole recipe, rough)
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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 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
- three cups of sugar
- one cup of butter
- one cup of cream
- three teaspoons of baking powder
- one teaspoon cream of tartar
- twelve eggs
- eleven eggs
- half tumbler sifted
- one tumbler sifted flour
- one tea- spoonful of vanilla
- one-fourth gills
Directions
Three cups of sugar, one cup of butter, one cup of
cream, iive cups of flour, three teaspoons of baking
powder, whites of twelve eggs. — Mrs. John Ricketts,
Fayette, Mo.
AiSTGEES' FOOD.
Whites of eleven eggs ; one and a half tumbler sifted, granulated sugar, one tumbler sifted flour, one tea- spoonful of vanilla, one teaspoon cream of tartar ; sift flour four times, then add tlie cream of tartar and sift again, but measure before putting in the cream of tar- tar; sift tlie sugar and measure it; to the eggs add the sugar lightly, then the flour, then vanilla, beating con- stantly till put in the pan. Bake forty minutes in moderate oven, on a pan that has never been greased. The tumblers must hold two and one-fourth gills. — Mrs. Sides, St. Louis, Mo.