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 |
| Yogurt | 170g plain Greek | 100 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- a saltspoonful of salt
- a pound of flour
- a teaspoonful of soda in a little hot water
- a large cup of sour cream
- a tablespoonful of white sugar
- three table- spoonfuls of butter
- two sheets
- one sheet
- salt
Directions
Mix a saltspoonful of salt with a pound of flour, chop in three table- spoonfuls of butter ; dissolve a teaspoonful of soda in a little hot water, and add with a well beaten tgg to a large cup of sour cream or rich " lobbered " milk, and a tablespoonful of white sugar. Put all together, handling as little as possible, and mix as soft as can be rolled. Roll lightly and quickly into two sheets, and bake in round tins, well greased, laying one sheet on the other. When done, separate, and they will part where they were joined. Lay on the lower sheet a thick layer of strawberries and dust with powdered sugar. If desired, strawberries can be placed on top and sugared as before. Serve with sweet cream. If the strawberries are just heated a little and crushed lightly with a spoon and then put between the crusts, the cake is much improved,