Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 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 |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Pie | 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 lard
- 1 cup water
- one cup butter
- a pound of sugar
- a pound of shelled almonds pounded slightly
- 4 cups-flour
- three eggs
- eight min- utes
- three table-spoons powdered sugar
- three pies
- nutmeg
Directions
GRAHAM PIE CRUST,
PIE CftUST,
1 cup lard, 1 cup water,
l|cup butter, 4 cups-flour.
ALMOM) TARTS.
Beat to a cream the yolks of three eggs and a quarter of a pound of sugar, add half a pound of shelled almonds pounded slightly, put in tart-tins lined with puff-paste, bake eight min- utes; take the whites mixed with three table-spoons powdered sugar, spread on top of tarts, return to oven and brown deli- cately.
APPLE CUSTARD PIE,
Peel sour apples and stew until soft and not much water is left in them, and rub through a colander. Beat three eggs for each pie. Put in at the rate of one cup butter and one of sugar for three pies. Season with nutmeg.