Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rose | not in our table | 0 |
| Brandy | 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 cup of powdered sugar
- one-half cup of flour
- one-half cup of corn starch
- one teaspoonful of royal baking powder
- one teaspoonful of rose extract
- one pound of sugar
- one pound of butter
- one pound of flour
- a pound of citron cut fine
- eight eggs beaten to a stiff froth
- ten eggs
- one glass of brandy
Directions
Place a clean sieve over an earthen bowl and measure into the sieve one cup of powdered sugar, one-half cup of flour, one-half cup of corn starch, one teaspoonful of Royal baking powder ; run them through together ; have ready the whites of eight eggs beaten to a stiff froth ; add one teaspoonful of rose extract ; mix thoroughly and bake in square tins about two inches deep in a quick oven. To serve it cut in small squares.
IMPERIAL CAKE. One pound of sugar, one pound of butter, one pound of flour, one of raisins (stoned), one of almonds (blanched), ten eggs, three-quarters of a pound of citron cut fine, one glass of brandy, one of rose water, mace.