Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 ounces of sugar
- nine teaspoons of sugar
- half lemon -- the other half
- one egg
- one teaspoon of corn starch
Directions
MRS. J. CARPENTER.
Mix together some melted butter and water; add three ounces of sugar and the juice and grated rind of a half lemon — the other half, free from skin, sliced thin and cut into quarters. Let it boil up; then serve.
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^[^^WLWAYS have good flour, and sift it. Be careful to have
!f fresh eggs, and beat them light. Use good sugar and ^^ °^ sweet butter, as poor butter will give the cake a bad flavor. Beat cake in an earthen bowl, with a wooden spoon, or paddle. Have the oven at the right heat when it 1 is ready to put in — too cold an oven will- make cake heavy. Wash currants (after picking them over) in a sieve set in a large pan of water; rub them well with the hands, changing the water two or three times; drain dry, then pour them on a coarse towel, and rub well; put back into a sieve and set out to dry. A quan- tity of currants can be prepared at once, and used whenever you wish. Raisins should be stoned before using. Citron should be sliced very thin for cake, and put in alternate layers with the dough.
For fried cakes, dissolve the sugar in the milk, to prevent the cakes from absorbing the fat. In using baking powder, sift it in a half-cup of flour; mix well and sprinkle in the last thing.
MBS. G. K. OSGOOD.
White of one egg, nine teaspoons of sugar and one teaspoon of corn starch. Beat till stiff.