Estimated Nutrition (whole recipe, rough)
Counts 6 of 9 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
| Meat | not in our table | 0 |
| Cake | 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 nut meats
- 1 cup pulverized sugar
- 1 tablespoon pulverized sugar
- 1 cup butter
- 1 cup sugar
- 1 tablespoon flour to make custard
- a pinch of salt
- 8 lady fingers
- 1 scant cup milk
- 3 qts
- 1 cake fleishmann's yeast
- 3 eggs
- 1 egg
- salt
Directions
8 lady fingers; yi lemon;
S eggs; 1 cup nut meats.
1 cup pulverized sugar;
Dry and roll the lady fingers ; separate eggs and add yolks to sugar and beat^ell. Then add rind and juice of the lemon, the; chopped nul^ahd lady fingers. Bake slowly in layers.
For the Filling: Boil until thick 1 scant cup milk; 1 tablespoon pulverized sugar; 1 cup nut meats. Or, lemon custard filling may be used instead.
— Mrs. Jos. Prinz, Cleveland. 1^
3 qts. flour; 1 cup butter;
1 cake Fleishmann's yeast; 1 cup sugar;
1 pt. milk; lemon (grated rind.)
Soak yeast in lukewarm milk and add a pinch of salt ,and milk. Let sponge over night. In the morning add eggs, butter, sugar and rind of lemon. Add milk enough to mixture to make dough right consistency to be pulled. Put thin layer in pan and make any filling. All fruits in season may be used. 1 egg, J^ cup milk, 1 tablespoon flour to make custard for top. Bake in oven 25 to 30 minutes. Cinnamon cake, cheese cake, "Schnecken" may be made from same dough.
— Henrietta S. Ehrman.