Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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
- two cups sugar
- half cups flour
- one-half cup milk
- two teaspoons cream tartar
- three-fourths pint rich sour 100 the bcckeyb cook book
- two pounds almonds blanched
- ten eggs
- four eggs beaten well
- two table- spoons white sugar
Directions
Mrs. C. Hawks, Goshen, Ind.
Two cups sugar, two and a half cups flour, one-half cup milk, butter size of an egg, whites of ten eggs, two teaspoons cream tartar, one of soda dissolved in milk. For custard take three-fourths pint rich sour
100 THE BCCKEYB cook BOOK.
cream, yolks of four eggs beaten well with two table- spoons white sugar, whites of two of the eggs beaten with the same quantity of sugar, two pounds almonds blanched and chopped very fine ; add the beaten yolks to the cream and beat until as thick as sponge cake, then add the whites and almonds ; flavor with vanilla. Spread thick between the cakes,