Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
121
Calories
6g
Protein
6g
Fat
5g
Carbs
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Rose | not in our table | 0 |
| Water | not in our table | 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
- 1 wineglass wine
- 1 wineglass rose water
- one half lb
- 8 eggs
- cinnamon
- nutmeg
Directions
1
“AUNTY ESTELLE,” GERMANTOWN, PHILADELPHIA.
2
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
3
One half lb. of butter, 1 lb. of sugar, 1 wineglass wine, 8 eggs, 1 wineglass rose water, cinnamon and nutmeg to taste, flour sufficient to make a stiff dough. Cooked like doughnuts.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg