Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
533
Calories
19g
Protein
6g
Fat
96g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
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
- 2 teaspoonfuls of baking powder
- 8 eggs
- 78 fredonia cook book
Directions
1
Mrs. S. B. Durlin.
2
Yolks of 8 eggs.
3
I scant cup of sugar.
4
Yt, cup of butter.
5
1 yi cups of flour.
6
2 teaspoonfuls of baking powder. Flavor with Virot's Extract.
7
Cream butter and sugar until very light. Beat yolks until very stiff, and stir through the butter and sugar. Put in milk, then flour, and stir hard. Oven moderate.
8
For fastidious tastes— Virot's Extracts.
9
78 FREDONIA COOK BOOK.
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] ·
Recipe sourced from
internet_archive