Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
540
Calories
20g
Protein
7g
Fat
96g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- 2 teaspoonfuls edmonds' prize baking powder pinch of salt mix well in dry state
- 6 eggs 1 small teaspoonful edmonds' baking powder a few almonds
- 1 small teaspoonful edmonds' baking powder a few almonds
- 2 breakfastcups flour 2 teaspoonfuls edmonds' prize baking powder pinch of salt
- 2 teaspoonfuls edmonds' prize baking powder pinch of salt mix well in dry stat
- two eggs
- salt
Directions
1
½ lb. sugar ½ lb. butter ½ lb. sultanas ¼ lb. peel ¾ lb. flour 6 eggs 1 small teaspoonful Edmonds’ Baking Powder A few almonds and flavouring
2
MODE.—Whip butter and sugar to a cream, beat in eggs one by one, then add flour and baking powder, fruit, peel, almonds, and flavouring. Bake in moderate oven 2 hours.
3
2 breakfastcups flour 2 teaspoonfuls Edmonds’ Prize Baking Powder Pinch of salt
4
Mix well in dry state, add two eggs, well beaten, and enough milk to make thin batter. Fry with lard or butter.
By T. J. Edmonds Ltd. ·
Recipe sourced from
gutenberg