Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
804
Calories
21g
Protein
24g
Fat
125g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
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 butter beaten to a cream
- one pound sugar
- one pound flour
- quarter pounds almonds before they are cracked
- half pound citron
- half pound raisins
- nine eggs
Directions
1
Mrs. E. R. May, Minneapolis, Minn.
2
One pound butter beaten to a cream, one pound sugar, one pound flour, the grated rind and juice of a lemon, nine eggs, one and a quarter pounds almonds before they are cracked, half pound citron, half pound raisins ; beat the yolks light, add sugar and butter, then the whites beaten to a stiff froth, and lastly the nuts blanched, cut fine and mixed with fruit, and part
3
84 THE BUCKEYE COOK BOOK.
4
of the flour. This is very delicious and will keep for months.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive