Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
| Water | 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
- three cups of brown sugar
- half cups of very rich cream
- one cup of butter
- two cupfuls of brown sugar
- two tablespoonfuls of thick cream
- four cups brown sugar
- two-thirds cup sweet milk
- half cup butter
- one cup sugar browned in small pan
- three cups sugar
- one-half cups milk
- one-half tablespoons of the above caramel
- one cup nuts chopped fine
- one tablespoon of gelatine
- two cups pulverized sugar
- four eggs
- two table- spoons of cold water
Directions
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Thorough, Practical, Progressive.
Pits young men and young women fdr every character of commercial work. For catalogue and litera- ture, write
G. A. Derryberry, Sec.
We guarantee good weight in Coal.
HICKS -LAWRENCE COMMISSION CO.
Wholesale Feed.
DEALERS IN
Coal, Lime, Hair, Cement.
Phone 244. LaFayette Street, on I. C. R. R.
Caramel Filling. — Three cups of brown sugar, one and one- half cups of very rich cream, one cup of butter; boil all to- gether until not quite as done as candy. Pour into a dish and beat until very light. Flavor with vanilla.
Caramel Filling. — Boil together two cupfuls of brown sugar, one of new milk, and lump of butter; when it breaks add two tablespoonfuls of thick cream. Remove from fire and beat well. Flavor with vanilla.
Caramel Filling with Brown Sugar. — Four cups brown sugar, two-thirds cup sweet milk, half cup butter; put on fire and boil without stirring until it hardens in cold water. Take from fire and flavor with vanilla; begin spreading between cake while it is warm. — Mrs. W. H. Wilson.
Caramel Filling. — One cup sugar browned in small pan; stir until dissolved. Take three cups sugar, one and one-half cups milk, half cup butter, yolks of four eggs and let boil, add one and one-half tablespoons of the above caramel, then slowly add the rest of it. Cook till thick. Beat until light. Add one cup nuts chopped fine. Spread on layers. Ice the cake and decorate with whole nuts. This makes a very thick filling. — Mrs. J. T. Newsom.
Marshmallow Filling. — One tablespoon of gelatine, two table- spoons of cold water, two cups pulverized sugar; flavor with vanilla. Put gelatine and water on stove and stir until dis- solved; add sugar and beat until smooth. — Mrs. Chas. King.