Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
58
Calories
1g
Protein
6g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
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 pint thick sweet cream
- one pound almonds
- three deep jelly tins
Directions
1
Make a sponge cake by No. 2, bake in three deep jelly tins and cool thoroughly ; beat one pint thick sweet cream with sugar enough to sweeten to taste, flavor with vanilla; blanch and chop fine one pound almonds, stir into the cream and spread thick between the layers and on top.
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive