Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- one cup of butter
- two cups of sugar
- one-half cups of flour
- one teaspoon of yeast powder
- half cup of flour to mix thoroughly
- one cup of white sugar
- one tablespoon of corn starch
- half pint of boiling water
- a cup of cold water
- eight eggs beaten to a stiff
- two eggs
- butter the size of a walnut
Directions
MISS JENNIE M. CHASE.
One cup of butter, two cups of sugar, three and one-half cups of flour, whites of eight eggs beaten to a stiff" froth, two-thirds of a cup of cold water, and one teaspoon of yeast powder. Beat butter and sugar together till very light; pour in the water, add the flour and whites of eggs alternately, reserving the half cup of flour to mix thoroughly with the yeast powder, and stir in the last thing.
Lemon Jelly. — Grate t*wo lemons, one cup of white sugar, one tablespoon of corn starch, two eggs and a lump of butter the size of a walnut. Separate the eggs — beat the whites to a stiff' froth, the yolks till very light, add the sugar and the lemons to the yolks, mix the corn starch with a little cold water, pour in a half pint of boiling water, mix all together, let it scald, and stir in the whites just before taking it from the stove. Let it cool before putting it between the layers. This jelly is very good between layers of sponge cake, leaving out the eggs.