Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
| Cake | 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
- two cups of sugar
- one cup sweet milk
- three cups flour
- two teaspoons of royal baking powder
- two tablespoons gelatin
- four tablespoons of boiling water
- two cups pulverized sugar
- two cups granulated sugar
- five eggs
- two good sized cake pans
- two eggs
Directions
Cake Part. — One cup of butter, two cups of sugar, one cup sweet milk, three cups flour, whites of five eggs, two teaspoons of Royal Baking Powder. Flavor with vanilla. Bake in two good sized cake pans.
Marshmallow Part. — Two tablespoons gelatin, dissolved in four tablespoons of boiling water. Let stand a few moments then add two cups pulverized sugar. Beat thirty minutes or until quite stiff. Flavor with vanilla and pour in buttered cake tin to mold. Use tin like cake is baked in.
Better make marshmallow day before, so it will be firm. When putting cake together, cake part must be cool. Use marshmallow for middle layer and frost as if it were cake.
Frosting Part. — Two cups granulated sugar, a little water; boil till it threads. Pour on the well-beaten whites of two eggs. Flavor with vanilla and color with fruit coloring if desired. — Mary Crawford.