Estimated Nutrition (whole recipe, rough)
Counts 8 of 11 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Tea | 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 butter
- one cup sweet milk
- one teaspoon cream tartar
- one-half cups of flour
- one-half cups of powdered sugar
- two teaspoons vanilla
- three cups pulverized sugar
- five cups flour
- one cup water
- two tablespoons of hot water
- a small teaspoon of cochineal to soak in two tablespoons of hot water
- a piece of swiss muslin into three-fourths teacup of the cake batter
- five eggs
- two eggs
- six large tablespoons grated chocolate
- ten eggs
- three tea
- three-fourths teacup of the cake batter
Directions
C. A. Tinkham.
One cup butter, two of sugar, five eggs (leaving out the whites of two), one cup sweet milk, one teaspoon cream tartar, one-half of soda, both dissolved in the milk, three and one-half cups of flour, scant measure. For frosting : Take the whites of the two eggs, one and one-half cups of powdered sugar, six large tablespoons grated chocolate, two teaspoons vanilla ; frost while the cake is hot.
COCHmEAL MARBLE CAKE.
Mrs. Anna Yocum, Cairo, 111.
One cup butter, three cups pulverized sugar, five cups flour, one cup water, ten eggs (whites only), three tea- . spoons yeast powder sifted with flour ; cream the buttei and sugar by stirring together; beat the whites of the eggs to a froth, and gradually add all together. Before beginning the cake, put a small teaspoon of cochineal to soak in two tablespoons of hot water; bruise it with a spoon, and strain through a piece of Swiss muslin into three-fourths teacup of the cake batter, and as you pour the batter into the cake tin, marble with the red dough. A little practice will produce very satisfactory results.
VALUABLE RECIPES. 343