Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
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
- 1 pound chopped almonds
- 1 pound confectioner's sugar
- 2 cups sugar
- 1 cup boiling water
- 1 tablespoon baking powder
- 1 teaspoon lemon extract
- 4 eggs
- 6 eggs
- 3 well beaten wliites
- 3 layers
- 6 dessertspoons pulverized sugar
Directions
Mrs. Wm. Huston.
1 pound chopped almonds, 1 pound confectioner's sugar, whites of 4 eggs, vanilla flavoring.
Beat the eggs stiff, and then beat in the sugar and vanilla. Add half the luixture to the almonds ; roll out in a sheet 3 inches wide, spread the icing over it, cut into sticks, and bake in a cool oven.
CAKES. 235
VELVET SPONGE CAKE. '
Miss Ellen Crowe.
2 cups sugar, 2i cups flour, 1 cup boiling water, 1 tablespoon baking powder, yolks of 6 eggs, whites of 3, 1 teaspoon lemon extract.
Beat the yolks a little, add the sugar and beat 15 minutes ; add the 3 well beaten wliites and the boiling water just before the flour and flavoring. Bake in 3 layers, putting together with icing made by adding to each white left 6 dessertspoons pulverized sugar and lemon to flavor.