Try this Barbs Special Sweet Breads Part 7 recipe, or contribute your own.
Suggest a better descriptionALMOND BUTTER: Cream together the sugar and butter, then blend in the almonds, making sure to mix well. ICING: Beat the sugar and water together until completely blended. Drizzle over the pastry and garnish with cherries and almonds if desired. VANILLA CREAM: Combile all the ingredients except the vanilla in a saucepan. Blend and cook for 3 minutes, stirring constantly. Remove from heat and stir in the vanilla. Whip mixture occasionally to keep it from forming a film, if not using immediately. PLUMP CURRANTS: Sprinkle the rum or cognac over the currants (or raisins) and set aside until they have been plumped. EGG WASH: Beat together the egg and water, mixing well. Reserve for use as needed. Source: Vera Stevens, my mother
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Serving Size: 1 Serving (1182g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 3431 | ||
Calories from Fat: 1597 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 177.4g | 237 % | |
Saturated Fat 87.1g | 436 % | |
Monounsaturated Fat 62.2g | ||
Polyunsanturated Fat 17.4g | ||
Cholesterol 3816.9mg | 1174 % | |
Sodium 882mg | 30 % | |
Potassium 771.7mg | 20 % | |
Total Carbohydrate 414g | 122 % | |
Dietary Fiber 4.6g | 18 % | |
Sugars, other 409.5g | ||
Protein 58g | 83 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3431
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