Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- half cups of flour
- 1 cup sugar
- 1/3 cup of butter
- 1 pint blueberries
- 2 eggs
- one used
- 60 de- grees
Directions
One and a half cups of flour, 1 cup sugar, y2 cup milk, 1/3 cup of butter, 2 eggs, 1 pint blueberries, y2 teaspoonful nutmeg and cinnamon, \y2 teaspoonfuls baking powder. Flour berries before putting into cake. Mrs. A. B. Clayton.
The following recipe of wedding cake is the one used for many years by the confectioner to Queen Victoria. It was made for all the marriages in the royal family and sent often
as a gift from Victoria to other royal households. Some time before her death she pensioned this maker of cakes. The room in which the cake is kept has an even temperature of 60 de- grees. Twice a year the cake is tested and remoistened with brandy. This is quite a ceremony and often attended by mem- bers of the royal family. The frosting and ornamentation is not put on till the cake is ordered. The last cake Queen Vic- toria ordered was seven feet high.