Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one cupful sugar
- one pint milk
- one cupful su- gar
- one half cupful sour cream
- one half cupfuls of flour
- two eggs
- two table-spoonfuls corn starch
- one table-spoon- ful of butter
- three eggs
- one quarter tea-spoonful soda in one half cupful sour cream
- half cupful sour cream
- one tea-spoonful of cream tartar mixed in one
Directions
Two eggs, one cupful sugar, two table-spoonfuls corn starch; beat eggs, sugar, and starch together. Boil one pint milk, sea- son with vanilla ; just- as it boils, stir in the mixture ; stir all the time, until it thickens. I5efore cooking stir in one table-spoon- ful of butter ; this is for the pie. Take three eggs, one cupful su- gar, one quarter tea-spoonful soda in one half cupful sour cream, one tea-spoonful of cream tartar mixed in one and one half cupfuls of flour. Bake quickly in jelly cake pans. When cold, slice the cake and put in layers of the above cream,