Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
731
Calories
27g
Protein
14g
Fat
120g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| 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 cup of granulated sugar
- three tablespoonfuls of milk
- one cup full of flour
- one teaspoonful of baking powder sifted
- four eggs till light
Directions
1
Beat the yolks of four eggs till light, then grad- ually beat in one cup of granulated sugar. When
2
252 ROCKY MOUNTAIN COOK BOOK.
3
light add three tablespoonfuls of milk, one cup full of flour, with one teaspoonful of baking powder sifted with it. Beat the whites stiff, fold lightly into the mixture. Fill well-buttered cups or moulds two- thirds full; steam for one-half hour. Serve with lemon, foamy or wine sauce, or any fruit sauce.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive