Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | not in our table | 0 |
| Cake | 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
- one quart of flour
- three teaspoons of baking powder
- one half cup of butter
- one-half cup of water to make more juice
- one quart thick sour cream
- two teaspoons of soda
- two parts of the cake
Directions
MRS. E. A. C.
One quart of flour, three teaspoons of baking powder, and a little salt thoroughly mixed in flour, one half cup of butter or lard rubbed in the flour. Mix with water, soft. Roll in cakes and score the top in squares or diamonds. Bake in a quick oven. When done, split the cake open and spread with butter. Mash and sweeten the raspberries, adding one-half cup of water to make more juice. Put the berries between the two parts of the cake, ^d serve with sweetened cream.
SHORT CAKE,
MRS. M. A. CARPENTER, RYE, N. Y.
One quart thick sour cream, two teaspoons of soda, a little salt, flour enough to make a soft dough.