Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 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 |
| Almond | 1 almond (1.2g) | 7 |
| Hickory Nut | not in our table | 0 |
| Meat | 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
- four ounces of sweet almonds
- one pound of powdered
- six ounces of butter
- one pound of sugar
- one pound of flour
- half pound of butter
- three teaspoonfuls of baking powder
- one cup of milk
- half cups of hickory nut meats
- a pound of flour
- five bitter ones
- six eggs
Directions
Four ounces of sweet almonds and four or five bitter ones, one pound of powdered and sifted sugar, six ounces of butter, one ^g^, three- quarters of a pound of flour; pound the almonds; rub the butter into the flour and then mix all well together ; bake in buttered tins.
CAKE MAKING. 427
HICKORY NUT CAKE. One pound of sugar, one pound of flour, half pound of butter, the whites of six eggs, well beaten ; three teaspoonfuls of baking powder, one cup of milk and one and a half cups of hickory nut meats.