Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | 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
- one cup of butter
- one teaspoonful royal baking powder
- one pound of powered sugar
- one-half pound sifted flour
- half cups of sugar
- one-half cup of cold water
- two cups of flour
- one teaspoonful royal bak- ing powder
- two teaspoonfuls royal bak- ing powder
- two cups of sugar
- three cups of flour
- one-half cup of milk one-half teaspoonful of soda
- one teaspoonful of cream tartar
- two pounds of raisins
- two pounds of currants
- one pound of citron chopped
- half cup of butter
- half cup of milk in which is dissolved half teaspoonful of soda
- half teaspoonful of soda
- one teaspoonful of vanlla
- one cup of pvilverized sugar
- four eggs well beaten
- ten eggs
- three eggs
- six eggs
- two coffee cups of sugar
- one coffee cup of butter
- one coffee cup of milk
- three coffee cups of flour
- one cup of sugar to a cream
- three eggs well beaten
- two cups of flour in which is stirred specialty of imported canned goods 62
- 62 one teaspoonful of cream tartar
- three tins
- nutmeg
- salt
Directions
One cup of butter, two of sugar, three of flour, one of sweet milk, one teaspoonful Royal Baking Powder, the whites of four eggs well beaten.
SPONGE CAKE NO. 1.
Beat well together the yolks of ten eggs with one pound of powered sugar, then stir in the whites beaten to a stiff froth. Beat the whole together ten or fifteen minutes, then stir in gradually one-half pound sifted flour. Flavor with nutmeg or the grated rind of half a lemon. Bake im- mediately.
SPONGE CAKE NO. 2.
Three eggs, one and a half cups of sugar, one-half cup of cold water, two cups of flour, one teaspoonful Royal Bak- ing Powder, pinch of salt, flavor with vanilla or lemon. MOONY CAKE.
Six eggs, two coffee cups of sugar, one coffee cup of butter, one coffee cup of milk, two teaspoonfuls Royal Bak- ing Powder, three coffee cups of flour. DAYTON C.IKE.
One cup of butter, two cups of sugar, three cups of flour, one-half cup of milk one-half teaspoonful of soda, one teaspoonful of cream tartar, six eggs. This is very nice and will keep three months, spiced a good deal with two pounds of raisins, two pounds of currants, one pound of citron
DEXTER CA.KE.
Rub a half cup of butter and one cup of sugar to a
cream, add the whites of three eggs well beaten ; then add a
half cup of milk in which is dissolved half teaspoonful of
soda, beat well then add two cups of flour in which is stirred
Specialty of Imported Canned Goods
62 one teaspoonful of cream tartar ; one teaspoonful of vanlla. Bake in three tins.
Frosting : Yolk of three eggs, one cup of pvilverized sugar, beat fifteen minutes ; flavor and spread between the layers and on top.