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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Apricot | 1 medium (35g) | 17 |
| Syrup | 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
- one-fourth cup of butter to a cream
- one-fourth cup of sugar
- one tablespoon of syrup from a can of apricots
- one-third cup of sifted flour
- a teaspoon of baking powder
- six fluted patty pans
- two eggs
Directions
Cover six fluted patty pans with pastry. Beat one-fourth cup of butter to a cream; gradually beat in one-fourth cup of sugar and the grated rind of an orange or lemon; add the yolks of two eggs, beating in one and then the other; then beat in one tablespoon of syrup from a can of apricots; also one-third cup of sifted flour, sifted again with a scant fourth of a teaspoon of baking powder. Put the mixture into the tins, lined with the pastry, and bake about twenty minutes, or until the filling is well rounded and of good color. If the cake mixture falls on removal from the oven, more flour or more baking was needed. Put half a canned apple, with skin removed (half a brandied peach may be substituted), on the top of each, cover with merin- gue and return to the oven for ten minutes, or until the meringue is cooked and lightly browned. Serve hot or cold for desert.