Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 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
- one pound of flour
- six ounces of warm butter
- two lemons
- four well-beaten eggs
Directions
To make these, proceed exactly as for the pound currant-cake of page 546, but bake the mixture in small well-buttered tin pans (heart-shaped ones are usual), in a somewhat brisk oven, for about twenty minutes.
Rasp on some good sugar the rinds of two lemons; dry, reduce it to powder, and sift it with as much more as will make up a pound in weight; mix with it one pound of flour, four well-beaten eggs, and six ounces of warm butter: drop the mixture on buttered tins, and bake the jumbles in a _very_ slow oven from twenty to thirty minutes. They should be pale, but perfectly crisp.