Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mace | not in our table | 0 |
| Brandy | 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 pound each of sifted flour
- two pounds each of raisins
- one pound of citron sliced thin
- two tablespoonfuls of cinnamon
- one tablespoonful of mace
- twelve eggs
- one wine-glass of brandy
Directions
MRS. S. HAMILL.
One pound each of sifted flour, powdered sugar and butter ; [f| two pounds each of raisins and currants ; one pound of citron sliced thin ; twelve eggs, the whites and yolks beaten sepa- rately ; two tablespoonfuls of cinnamon, two of grated nut- meg, one tablespoonful of mace, one wine-glass of brandy, one of wine, and half a glass of rose-water. Wash the currants very thoroughly and let them dry, then rub a little flour through them. Seed the raisins, cut fine and flour ; mix the spices, brandy, wine and rose-water together, and add gradu- ally to the cake when mixing. Beat the butter and sugar to a cream, then stir in flour and eggs alternately; stir in cur- rants and raisins alternately with the spices and liquor. Put in a layer of butter and citron time about. Put double paper in bottom of the pan, and bake very slowly for six hours. If the stove is not needed, the cake may remain in the oven until cold.