Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| 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 teaspoonful of cream of tartar
- one teaspoonful of vanilla
- half teaspoonful of citric acid in a tarblespoonful of water
- one-half tumbler of granulated sugar
- one tumbler of sifted flour
- eleven eggs to a stiff froth
- one-quarter gills
- two eggs
- two teacups of sugar
Directions
One-half tumbler of granulated sugar, one tumbler of sifted flour, one teaspoonful of cream of tartar, one teaspoonful of vanilla; sift the flour four times, then add the cream of tartar and sift again, but have the right measure before adding the cream of tartar ; sift sugar and meas- ure; beat the whites of eleven eggs to a stiff froth, then add the sugar lightly, a little at a time, then the fiour the same way, then the vanilla; 27
418 CAKE.
do not stop beating until you put in the pan to bake. Bake forty min- utes in a moderate oven, not opening the doors for the first fifteen minutes ; try, and if not done, let stand a few moments longer. The tumbler must hold two and one-quarter gills.
/«;z^— Whites of two eggs, two teacups of sugar ; boil the sugar with just enough water to moisten it ; pour boiling hot, very slowly over the beaten eggs ; dissolve a small half teaspoonful of citric acid in a tarblespoonful of water and put in enough of it to make a pleasant flavor.