Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- 1 teaspoonful each cinna- mon
- 4 cups flour
- 2 ibs
- 2 grated nutmegs
- 9 eggs
- three layers of paper
Directions
1 Ib. currants.
1 Ib. dates, chopped fine.
2 Ibs. raisins. 1 Ib. citron.
1 teaspoonful each cinna- mon, mace, allspice, cloves and 2 grated nutmegs.
y2 CUP brandy.
1 Ib. butter.
1 Ib. brown sugar.
4 cups flour.
y2 teaspoonful of soda dis- solved in a tablespoon- ful of water.
Cream butter and sugar, add yolks well beaten, part of flour, spices, part of brandy, rest of flour, then the whites of eggs ; lastly the fruit that has been rolled lightly in flour. Bake in a wooden starch box, lined with three layers of paper. This cake requires from five to six hours' baking in a moderate oven.