Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 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
- 2 cups scalded milk
- 1 teaspoon royce's lemon extract
- 2 cups powdered sugar gradually
- 1 cup of the cream filling which has been cooled
- 1 cup chopped english walnuts
- a pinch of cream of tartar
- 3 together
- 2 eggs
Directions
Use any good white cake recipe; bake in thin layers and cut into small cakes and put 2 or 3 together, (according to thickness) witii TJiis filling:
% cup sugar, i/j cup flour, Vs teaspoon salt, 2 eggs. 2 cups scalded milk, 1 teaspoon Royce's lemon extract; mix dry ingred- ients; add eggs slightly beaten and then j^our on the scalded millc;. cook fifteen minutes in double boiler or until thick; cool and flavor.
Cover the little cakes with this frosting: To 1/. cup butter, add l\'-2 cups powdered sugar gradually and beat until creamy; add 1 cup of the cream filling which has been cooled, li/o squares of Bak- er's chocolate melted and y^ teaspoon Royce's vanilla.
Mrs. N. A. Watson, Erie.
MARGUERITES.
lA cup sugar, enough water to moisten; let boil until ropej'; stir syrup into the white of 1 i^gg whipped to a stiff froth ; add a pinch of cream of tartar and beat same as for frosting; stir in 1 cup chopped English walnuts; spread on any kind of crackers (not salted) and place in oven to brown. These are nice and will often take the place of cake. iMrs. D. AY. Ames.