Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
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 pound of english walnuts
- one cup of granulated sugar
- one-half cup milk
- one-half cups flour
- one teaspoon royal baking powder to the last half cup of flour
- half cup of flour
- two ounces of grated chocolate
- three-fourths cup of light brown sugar
- two unbroken halves
- one-half cup of butter
- two eggs
- two layers
- one-half cup of milk
Directions
One pound of English walnuts, reserve forty-two unbroken halves, and chop fine the remainder. Beat to a cream one cup of granulated sugar and one-half cup of butter. Add two eggs (one at a time), and beat well. Stir in alternately one-half cup milk, one and one-half cups flour, adding one teaspoon Royal Baking Powder to the last half cup of flour. Bake in two layers. Butter a granite kettle, add two ounces of grated chocolate, three-fourths cup of light brown sugar and one-half cup of milk. Cook to the soft ball stage, add small piece of butter; remove from the fire and flavor with vanilla. To one-third of this add the chopped nut meats ; stir until cool enough to spread between the layers. Cover top and sides, and on top arrange unbroken nut meats. Keep icing soft by placing pan in hot water.