Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Hickory Nut | 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 pound of pulverized sugar
- one teaspoonful of soda
- four cups of sugar
- one pound of hickory nut kernels
- one pound of sugar
- one pound of shelled almonds
- a pound of butter
- a small cup of buttermilk
- eight eggs
- four teaspooiifuls of sour cream
- one coffee-cup of buttei
- two eggs
- one teaspoonfiil of soda
- four eggs
- one nutmeg
- six eggs
- cinnamon
Directions
Yolks of eight eggs ; one pound of pulverized sugar ; half a pound of butter ; one teaspoonful of soda, in four teaspooiifuls of sour cream ; add flour enough to i oil easily ; sprinkle sugar and cinnamon over tops of cakes before baking. — Mrs. Carrie Morrison, Fayette, Mo.
I^ITTEE CAKES.
One coffee-cup of buttei-, two of sugar, two eggs, tea- spoonful soda, in a small cup of buttermilk ; nutmeg. — Mrs. J. W. Kiljxttrieli.
COOKIES. Ill
juilbi.es.
Four cups of sugar, two of butter, oue of milk (but- termilk) one teaspoonfiil of soda, four eggs, one nutmeg, flour to roll very lightly ; roll sugar on top with rolling- pin.— J//-6-. Mattle Frailer, Fayette, Mo.
SMALIi XUT CAKES.
Whites of six eggs, beaten to a froth, one pound of pulverized sugar, one pound of hickory nut kernels; beat eggs and sugar together for three-quarters of an' hour, then add the kernels. Bake on well greased and well floured biscuit pans, in a tolerably hot oven ; drop them out of a large kitchen spoon. This recipe makes seventy- five or eighty. You can use any other kind of kernels if you wish. Flour the pans after greasing.— Mrs. J. W. Kilpatrick, Fayette, Mo.
MACAROO^fS.
One pound of sugar, granulated, one pound of shelled almonds, whites of four eggs ; put the almonds into hot water until the skins will slip off easily, then dry and beat them to a paste, with a little rose-water, or oil of lemon to prevent their oiling; beat the eggs till perfect- ly dry and light, then add the sugar and almonds. Bake in small "cakes in slow oven.— Jfr^. Ma.mie White Chinn, FranTclin, Mo.