Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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
- two cups sugar
- three-fourths cup butter
- two teaspoons cream tartar in the flour
- one teaspoon soda in the milk
- two pounds almonds
- one tablespoon vanilla
- 95 sweet milk
- six eggs
- two eggs together lightly
- half sugar
Directions
Mrs. T. H. Shearer.
Two cups sugar, three-fourths cup butter, one of
sweet milk, two of flour and one of corn starch well mixed, whites of six eggs, two teaspoons cream tartar in the flour, one teaspoon soda in the milk ; cream the butter and sugar; add milk gradually, then the whites of eggs together with the flour, and bake in jelly tins. To put between layers, take two pounds almonds, blanch- and pound fine in a mortar, (or a cloth will do), beat whites and yolks of two eggs together lightly, add a cup and a half sugar, then the almonds with one tablespoon vanilla.