Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
833
Calories
31g
Protein
28g
Fat
112g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- four tablespoons sugar
- 1 tablespoon butter
- 2 cups cottage cheese
- 2 tablespoons cream
- 3 eggs
- 1 heaping tablespoon flour
- salt
Directions
1
Mrs. Lazard Kahn, Cincinnati, Ohio.
2
Four tablespoons sugar, 1 tablespoon butter; cream to- gether; 3 eggs (yolks). Add this to following: 1^2 cups cottage cheese, pinch of salt, 2 tablespoons cream, 1 heaping tablespoon flour. Lastly add the beaten whites. Line pie plate (with re- movable bottom) with either pie crust or cookie dough, letting dough come well up on the sides. Sprinkle the top lightly with powdered cinnamon before baking. Slow oven.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive