Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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 cup of sugar add the white of one ^^%
- a pinch of salt
- ten heaping spoonfuls' pulverized sugar to the white of one &%g
- salt
Directions
Break the eggs into a fiat dish and beat with a fork. Beat until stiff and add the sugar and flavoring last, or add the sugar before the eggs are beaten and beat all together. The sugar, in the proportion of ten heaping spoonfuls' pulverized sugar to the white of one &%g, is a good proportion. Be sure that all is thoroughly beaten before taking the cake from the oven. If the cake is rough or brown when baked, dust on a little fiour, rub off all loose particles with a cloth, put on the frosting and rub smoothly down with a knife. Let stand a moment in the oven or hot sun to "set," but do not let it brown. If the eggs do not heat quickly put in a pinch of salt, and if the frosting is too stiff to spread nicely, dip the knife in cold water. If the flavor is acid, put in a little more sugar than for other flavorings. The cake can be handled and the frosting put on more evenly if the cake is placed on an inverted milk-pan, and the frosting may then be spread on the sides, where it will adhere as firmly as glass. If boiled frosting is used (and some prefer it), to one cup of sugar add the white of one ^^%, cover the sugar with water and let it boil without stirring till it ropes ; have the &%% beaten, and when the sugar has boiled sufficiently stir into the ^^g and continue stirring till cool. If boiled too much the frosting is inclined to dry before cool- ing; this can be remedied by adding a drop or two of hot water.
Any ornaments, as raisins, nuts or candies, should be put on while the icing is moist.
412 CAKE: