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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wheat | 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 tablespoon sugar
- 1 cup wheat flour
- 3 well beaten eggs
- 2 heaping teaspoons of baking powder
- butter the size of a walnut (melted
Directions
1 pt. sweet milk, 3 well beaten eggs, 1 tablespoon sugar, butter the size of a walnut (melted), salt. 1 pt. graham and 1 cup wheat flour, mixed with 2 heaping teaspoons of baking powder.
SANDWICHES. 125
SANDWICHES
Miss Nettie Talbott
The term sandwich Avas first used by John Montagu, fourtli Earl of Sandwich (1792), who used to have slices of bread with hain between brought to him at the gaming-table, to enable him to go on playing without intermission. The term is now applied to thin slices of bread, cake or crackers, plain or buttered with some article of food placed between.
Bread for sandwiches should be a day old before using. The butter should be creamed with a spoon or knife before spreading, not melted.