Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1046
Calories
30g
Protein
39g
Fat
139g
Carbs
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 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 of sugar
- 2 squares of chocolate
- 1 cup of flour
- 1 teaspoon vanilla
- 4 pound pecans dr black wal- nuts
- 3 tablespoons sweet milk
- 2 cups sugar
- 3 cups flour sifted
- 2 eggs beaten together
- 3 eggs
- 3 tea- % cup butter
- salt
Directions
1
1 cup of sugar. 2 eggs beaten together. l^ cup of butter. 2 squares of chocolate. 1 cup of flour. 1 teaspoon vanilla.
2
Pinch of salt. ^4 pound pecans dr black wal-
3
nuts. Grease biscuit pan and bake in moderate oven. Cut in squares.
4
3 eggs. 3 tablespoons sweet milk.
5
2 cups sugar. 3 cups flour sifted with 3 tea- % cup butter or fat. spoons baking powder.
6
Roll thin, add more flour to keep from sticking, sprinkle with ground almonds and sugar and bake quickly.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive