Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
902
Calories
24g
Protein
18g
Fat
157g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 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
- 3/4 cup butter 2 scant cups sugar 2 1/4 cups rice flour 6 eggs 2-3 tablespns
- 2 1/4 cups rice flour 6 eggs 2-3 tablespns
- 2 scant cups sugar 2 1/4 cups rice flour 6 eggs 2-3 tablespns
- 6 eggs 2-3 tablespns
- 3 tablespns
- half beaten
- lemon juice
- salt
Directions
1
¾ cup butter 2 scant cups sugar 2¼ cups rice flour 6 eggs 2-3 tablespns. lemon juice with grated rind
2
Cream butter, add sugar, a little of the flour and beaten yolks with half the juice and all the rind of lemon.
3
Beat whites of eggs with a little salt, adding the remainder of the lemon juice when half beaten; slip on to cake batter, sift flour over gradually, and fold all lightly together. Put into pan to depth of not over 2 in. Bake in moderate oven.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg