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
- 1 cup butter
- 2 cups of sugar
- 6 tablespoons of flour
- 1 quart buttermilk
- 1 teaspoonful vanilla
- 6 eggs
Directions
1
Cream together 1 cup butter, 2 cups of sugar, add the beaten yolks of 6 eggs and beat together well. In another bowl place 6 tablespoons of flour and slowly add 1 quart buttermilk. Place all together and stir well, then flavor with 1 teaspoonful vanilla and the well beaten whites of 6 eggs. Bake the same as custard for 40 minutes. Mrs. O. W. Watson.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive