Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 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 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 cup flour
- 1 cup sugar
- 1 teaspoon dixie baking powder together
- 3 cups flour
- 1 teaspoon vanilla
- 3 teaspoons dixie baking- powder
- 2 cups pulverized sug-ar
- 2 cups milk
- 2 cups of sugar
- two-thirds cup of butter
- 3 cups of flour
- 1 cup of nuts
- 1 pound flour
- 1 pound sug-ar
- 1 cup sweet milk
- 3 pounds hulled pecans
- 1 teaspoon dixie baking- powder
- 4 teaspoon dixie baking- powder
- 1 tablespoon cold water
- one cup of hot water
- 1 tablespoon of cornstach
- 1 cup of white sug-ar
- 1 tablespoon of butter
- 1 cup of butter
- 1 tablespoonful of dixie baking powder
- 3 eggs into
- 4 layers
- 30 whole to put on the top
- 5 egg-s
- 1 full cup of pulverized sug-ar to- g-ether untihvery stiff
- 30 pecans
- 6 egg-s
- 1 grated nutmeg
- 71 lemon cake
- one lemon
- 1 egg
- 7 eggs
Directions
Sponge Cake.
Sift 1 cup flour, 1 cup sugar and 1 teaspoon Dixie baking powder together, then break 3 eggs into it, and only beat enough to get a smooth batter.
Mrs. Annie Flake.
TO Cakes.
White Nut Cake.
The whites of 7 eg-g-s, 3 cups flour, 1 teaspoon vanilla, 3 teaspoons Dixie baking- powder, 2 cups pulverized sug-ar, 2 cups milk, % cup butter, cream the butter and sug-ar; then add the flour and milk alternately; then add the whites well beaten. Bake this in 4 layers, 1\ pounds pe- cans cut fine (reserving- 30 whole to put on the top). Beat the whites of 5 egg-s and 1 full cup of pulverized sug-ar to- g-ether untihvery stiff; add the cut pecans for the filling-. Ice the top, split the 30 pecans and lay them on the top in the icing-. Amelia Scott.
Nut Cake.
2 cups of sugar, two-thirds cup of butter, 4 eg-g-s, two- thirds cup of water or milk, 3 cups of flour, 3 teaspoons Dixie baking- powder, 1 cup of nuts. Bake in shallow bak- ing pans, and cut into squares with icing-. Currants may be substituted for nuts.
Miss May Williams.
Nut Cake.
1 pound flour, 1 pound sug-ar, J lb. butter, 6 egg-s, 1 cup sweet milk, 1 grated nutmeg-, 1J pounds raisins stoned, 3 pounds hulled pecans, 1 teaspoon Dixie baking- powder. Cream the butter and sug-ar, beat the eg-gs very lig-ht, all tog-ether, and add to butter and sugar, then the milk, flour and baking- powder, then the raisins and nuts. Bake in a slow oven until a straw will come out without anything- sticking to it. Mrs. M. A. Riley.
Cakes. 71
Lemon Cake.
4 eg-gs, 1 cup sugar, 1 cup flour, }4 teaspoon Dixie baking- powder, 1 tablespoon cold water, £ lemon, juice and rind. Mix the yolks of the egg's and sugar together, then add the water, sift the flour and measure out an even cup- ful. Stir this thoroughly, then the whites of the eggs beaten to a stiff dry froth, then the lemon juice and grated rind, and lastly the baking powder. Cook in pie or
jelly pans.
One cup of hot water, 1 tablespoon of cornstach, 1 cup of white sug-ar, 1 tablespoon of butter, juice and grated rind of one lemon, 1 egg. Cook a few minutes and spread between each cake like jelly.
Miss Mollie Walker.
Marble Cake.
Whites of 7 eggs, 1 cup of butter, 2 cups of sugar, % cup sweet milk, then 3| cups flour, 1 tablespoonful of Dixie baking powder.