Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
897
Calories
29g
Protein
27g
Fat
135g
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 |
| Raspberry | 1 cup (123g) | 64 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 teaspoonful of raspberry jam in the centre
- 1 1/2 breakfastcups flour 3 tablespoonfuls butter 2 tablespoonfuls sugar 1 desse
- 3 tablespoonfuls butter 2 tablespoonfuls sugar 1 dessertspoonful edmonds' egg po
- 2 tablespoonfuls sugar 1 dessertspoonful edmonds' egg powder milk to mix rub b
- 1 dessertspoonful edmonds' egg powder milk to mix rub butter into flour
Directions
1
1½ breakfastcups flour 3 tablespoonfuls butter 2 tablespoonfuls sugar 1 dessertspoonful Edmonds’ Egg Powder Milk to mix
2
Rub butter into flour, then stir in sugar, egg powder and sufficient milk to make firm dough. Roll and cut into rounds, place one teaspoonful of raspberry jam in the centre; wet the edges and press them together. Place on cold greased oven shelf. Bake 12 minutes.
By T. J. Edmonds Ltd. ·
Recipe sourced from
gutenberg