Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | not in our table | 0 |
| Syrup | 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
- two cups sugar to the yolks
- one-half cups graham crackers rolled
- one teaspoon baking powder
- one-half teaspoon salt
- one cup chopped nuts
- four tablespoons butter
- half cup sugar
- two tablespoons syrup
- one-half tablespoon vinegar
- one tablespoon boiling water
- one tablespoon white corn syrup
- five eggs beaten separately
- salt
Directions
GRAHAM CRACKER CAKE— Five eggs beaten separately, add two cups sugar to the yolks, one and one-half cups graham crackers rolled, one teaspoon baking powder, one-half teaspoon salt, one cup chopped nuts. Bake in layers.
BUTTERSCOTCH FILLING— Four tablespoons butter, one- half cup sugar, two tablespoons syrup, one-half tablespoon vinegar, one tablespoon boiling water, and one tablespoon white corn syrup. Put all in saucepan, stir until sugar is dissolved, and boil until it forms a soft ball when dropped in cold water. Serve cake broken in sherbet cups. Cover with filling hot or cold and a spoon of whipped cream.