Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
746
Calories
21g
Protein
18g
Fat
123g
Carbs
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Whisky | not in our table | 0 |
| Fruit | 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
- two cupfuls butter
- five cupfuls sugar
- seven cupfuls flour
- two pounds citron
- half cupful of whisky
- two pounds each kind of fruit
- four eggs
- one tea-spoonful of soda
- four large oranges
Directions
1
Whites of twenty-four eggs, two cupfuls butter, five cupfuls sugar, seven cupfuls flour, one tea-spoonful of soda, two of cream of tartar, and, if you like, add two pounds citron, half cupful of whisky or brandy. If wanted for fruit cake, add two pounds each kind of fruit. For flavoring a bride's cake, use the grated rind and juice of four large oranges. — Mrs. W. Jones.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive