Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
845
Calories
27g
Protein
26g
Fat
121g
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 |
| 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
- ½ cup butter (scant)
- 1 cup sugar
- ½ cup milk
- 1⅞ cups flour
- 3 teaspoons baking powder
- Whites 4 eggs
- ½ teaspoon vanilla
Directions
1
Follow recipe for mixing butter cakes. Bake in shallow pans, put between layers Fig Filling, and sprinkle top with powdered sugar.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg