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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mace | 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 cup raisins
- 1 cup sugar
- 2 cup butter
- 2 teaspoons baking powder
- 2 teaspoon mace
- 2 cups flour
- 4 eggs
Directions
Mrs. Alice Hunter.
y2 cup butter. 4 eggs.
1 cup raisins. Reserving whites of 2
1 cup sugar. eggs for meringue.
Cream butter and sugar ; add eggs well beaten ; cook in double boiler; put in raisins and beat till cold; fill patty crusts; add meringue and put in oven until brown.
MARGUERITES.
Miss Edith Massee.
1 cup sugar. y2 cup milk.
]/2 cup butter. 2 teaspoons baking powder.
Yolks of 4 eggs. x/2 teaspoon mace.
2 cups flour.
Add enough flour to roll thin (about y2 inch thick) ; cut in rounds ; lay them in floured pans ; bake quickly. When cool, put on each a lump of currant jelly, and on this a heap of stiff frost- ing flavored with lemon. Set in warm oven to brown.