Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Fig | 1 medium (50g) | 37 |
| Almond | 1 almond (1.2g) | 7 |
| Water | 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-quarter pound citron cut in shreds
- one-quarter pound figs
- one-half pound raisins
- one pound blanched almonds cut in half
- quarter pints
- six eggs
- one-quarter pint
- one tablespoonful
- three layers
- one pound
- one teacup of water till it flies off the spoon in strings
- four eggs which have been beaten to a stiff froth
Directions
Make a white cup cake as follows, and bake in tins as for jelly cake : Flour one and a quarter pints, granulated sugar
200 CAKES.
three-quarters of a pint, whites of six eggs, butter one-quarter pint, whiskey one tablespoonful. This is enough for three layers. Now make an icing, as follows : Sugar one pound, boiled with one teacup of water till it flies off the spoon in strings. It takes from eight to ten minutes boiling, but the length of time can best be determined by experience, and it must not be stirred more than possible. If it shows a ten- dency to turn to sugar put in the white of an egg and beat it. When this is sufficiently boiled pour it over the whites of four eggs which have been beaten to a stiff froth, beat hard till it whitens, then add the following ingredients which have been previously prepared : One-quarter pound citron cut in shreds, one-quarter pound figs, cut in shreds, one-half pound raisins, one pound blanched almonds cut in half. Mix these all to- gether and add gradually to the icing ; beat very hard till it begins to stiffen, and spread between and on the sides of the cakes. Conserved fruits may be added to this icing and are very nice.
In all receipts in which chocolate is to be used I recom- mend Walter Baker & Co.'s as the purest and most reliable, 'and this I know from actual test.
PRESERVES.