Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
743
Calories
27g
Protein
15g
Fat
121g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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 flour
- one pound sugar
- half pound but- ter
- one cup milk
- two teaspoons yeast powder
- eight eggs beaten separately
- one nutmeg
Directions
1
Mrs. Gov. Hendricks, Indiana, 1816.
2
One pound flour, one pound sugar, half pound but- ter, eight eggs beaten separately, one nutmeg, one cup milk, two teaspoons yeast powder ; cream butter with half the flour, mix the yeast powder with the remaining portion of the flour, sift it into the batter.
3
306 THE BUCKEYE COOK BOOK.
4
add the sugar and eggs which have been beaten to- gether, and put it all into the pans.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive