Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | not in our table | 0 |
| Mace | 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
- three cups of milk
- two cups of sugar
- one cup yeast
- two cups sugar
- two cups butter
- four pounds light dough
- two pounds sugar
- one pound butter
- one pound stoned
- six cups light dough
- three cups sugar
- one-half cups butter
- two eggs
- four eggs
- one wine glass brandy
- three eggs
- mace
- nutmeg
Directions
Mrs. F. D. Gray.
Three cups of milk, two cups of sugar, one cup yeast, flour to make a thick batter. Stand till light ; then add two cups sugar, two cups butter, two eggs, raisins and spices. Stand from one to three hours in the tins.
VALUABLE KEOTPES. 331
LOAF CAI^.
Mrs. John King, Jr.
Four pounds light dough, two pounds sugar, one pound butter, four eggs, one pound stoned and chopped raisins, (sliced citron if you like,) one wine glass brandy or wine, small teaspoon soda, mace or nutmeg; mix sugar and butter with the eggs, well beaten; then with the hands mijc the dough to the ingredients, beating very thoroughly ; add spices and fruit, and allow to rise before baking, after putting in the pans.
Plainer Loaf Cake. — Six cups light dough, three cups sugar, one and one-half cups butter, three eggs, small tea- spoon of saleratus, spice and fruit as you please ; mix as the fruit. Dough for cake should always be light, either bread or biscuit ; if biscuit dough is used, a little less shortening is needed, and to insure light cake, the bread should be made from good home-made yeast.