Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
848
Calories
28g
Protein
26g
Fat
125g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| 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
- half pints flour
- 1 cupful honey
- 1/2 teaspoonful salt
- 2 teaspoonfuls baking-powder
- 2 tablespoonfuls butter
- 1/2 pint of milk
- 3 eggs
- half fill sponge-cake tins
- salt
Directions
1
One and a half pints flour, 1 cupful honey, 1/2 teaspoonful salt, 2 teaspoonfuls baking-powder, 2 tablespoonfuls butter, 3 eggs, and little over 1/2 pint of milk or thin cream. Sift together the flour, salt, and powder; rub in the butter, cold; add the beaten eggs, milk or thin cream, and honey. Mix smoothly into a batter as for pound cake; about half fill sponge-cake tins, cold and carefully greased, and bake in good, steady oven 7 or 8 minutes.
By Margaret Brown ·
Recipe sourced from
gutenberg