Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
747
Calories
20g
Protein
23g
Fat
109g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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 cupfuls of butter
- 2 cupfuls of sugar
- 1 pint of flour
- 1-1/2 teaspoonfuls of baking powder
- 1 cupful of cream
- 1 tablespoonful of extract of vanilla
- 6 yolks of eggs
Directions
1
One and one half cupfuls of butter, 2 cupfuls of sugar, 6 yolks of eggs, 1 pint of flour, 1-1/2 teaspoonfuls of baking powder, 1 cupful of cream, 1 tablespoonful of extract of vanilla. Rub the butter and sugar to a very light cream; add the egg yolks and cream, flour, sifted, with the powder and the extract; mix into a firm but smooth batter; bake in a shallow, square pan in a fairly hot oven, 35 minutes.
By Margaret Brown ·
Recipe sourced from
gutenberg