Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Filbert | 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
- a pound of filberts
- a piece of candied lemon peel
- a pound of sifted sugar
- a pound of butter
- 18 paste fob tabts^ ' yeast
- four folds
Directions
To make a good light paste, pound fine in a mortar half a pound of filberts, moistening them with cream, in which has been boiled a piece of candied lemon peel. Add also half a pound of sifted sugar. Make a paste with a pound and a half of flour, half a pound of butter, and a little
18 PASTE FOB TABTS^ '
yeast. Mix with lukewarm water, add your filberts pounded, and work up together into a soft paste ; cover it in a bowl with a warm napkin, four folds, and let it rise two hours ; then make it into cakes.