Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
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
- half cupful of milk
- two teaspoonfuls of bread- maker's baking powder
- three cups of flour bake in thin layers as
- half pint of milk
- half cup sugar
- four eggs
- two small teaspoonfuls of corn-starch
- one egg
- one tea- spoonful vanilla
Directions
four eggs, half cupful of milk, two teaspoonfuls of Bread-
maker’s Baking Powder, three cups of flour Bake in thin layers as for jelly cake, and spread between them when cold the following mixture :~Half pint of milk, two small teaspoonfuls of corn-starch, one egg, one tea- spoonful vanilla, half cup sugar. Heat the milk to boil- ing, and stir in the corn-starch wet with a little cold milk ; take out a little and mix gradually with the beaten egg and sugar; return to the rest of the custard, and boil, stirring constantly until quite thick. Let it cool before you season, and spread on cake. Season the icing also with vanilla.