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
- two tablespoons granulated sugar
- one pint of milk
- two teaspoons baking powder
- two eggs
Directions
1
Cream two tablespoons granulated sugar with one of butter. Add slowly one pint of milk and the beaten yolks of two eggs, two teaspoons baking powder and flour to make stifif batter. Then thin with the whites of the eggs beaten to a froth. Bake in gem pans in a quick oven. Serve hot with butter. Mrs. Wm. Ve.\r.
2
BETHANY UXION COOK BOOK 21
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive