Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one cup thick sour cream
- 1 cup granulated sugar
- 1/2 cup butter
- 3 cups flour
- 1 teaspoon baking soda
- 1 teaspoonful cream of tartar
- 1 1/2 lbs
- 4 eggs well beaten
- 4 lemons
- 1 lemon
- 1 egg
- salt
Directions
MRS. WASHINGTON TOMPKINS, WHITE PLAINS, N. Y. (1800).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
One lb. butter, 1 lb. sugar, 1½ lbs. flour, 4 eggs well beaten, juice of 4 lemons, and rind of 1 lemon. Roll very thin, and sprinkle with coarse sugar. Bake in a quick oven.
AUNT BETSEY BENNILL’S SOUR CREAM JUMBLES.
WESTPORT, CONN., 1800.
_Contributed by Miss Katherine A. Willcox, Westport, Conn._
One cup thick sour cream, 1 cup granulated sugar, ½ cup butter, 1 egg, 3 cups flour, 1 teaspoon baking soda, 1 teaspoonful cream of tartar, pinch of salt and flavor to taste. Pat out as dough is very soft, and cut.