Photo: Diliara Garifullina
Estimated Nutrition (whole recipe, rough)
231
Calories
7g
Protein
22g
Fat
1g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Tea | 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
- 2 tablespoons butter
- two eggs
- 1 large tea cup cream
- 1 salt spoon of salt
- one about the size of a dessert plate
Directions
1
MRS. ROBERT K. LIVINGSTONE, NEW YORK, 1775.
2
Two eggs, 2 tablespoons butter, 1 large tea cup cream, sweet or sour, 1 salt spoon of salt, flour enough for a very soft dough. Mix well, shape into small balls the size of an English walnut. Roll out in thin cakes, each one about the size of a dessert plate, not much thicker than paper. Bake in a pan in front of a hot fire.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg