Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
| Meat | 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-half cupful of butter
- one cupful of pulverized sugar
- one-half cupful of water
- one cupful of flour
- one-half cupful of corn starch
- one teaspoonful of soda
- two teaspoonfuls of cream of tartar
- one-half cupful of hickory- nut meats
- one cupful of sugar
- a pinch of salt
- a cupful of water
- four eggs
- three layers
- one cup- ful of raisins
- three eggs
- salt
Directions
One-half cupful of butter, one cupful of pulverized sugar, one-half cupful of water, one cupful of flour (measured before sifting), one-half cupful of corn starch, one teaspoonful of soda, two teaspoonfuls of cream of tartar, whites of four eggs. Cream the butter and sugar, add the water, then the corn starch and flour sifted with the soda and cream of tartar, and lastly the whites of the eggs beaten to a stiff froth, and stirred in lightly. Bake in three layers. For the filling: One cup- ful of raisins, chopped fine, one-half cupful of hickory- nut meats, chopped fine, yolks of three eggs, a pinch of salt, one cupful of sugar, and about one-third of a cupful of water; boil sugar and water until syrup threads, then pour it over the beaten yolks and the other ingredients, stirring well. Be sure that the raisins are plump and good quality. Mrs. T. L. Halbert,