Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- 2 cups granulated sugar
- 1 cup toasted white bread crumbs grated
- 1 cup sugar
- 1 cup german chocolate
- 1 cup powdered sugar
- 1 cup butter
- 2 cups flour
- 2 cups brown sugar
- 1 cup sour milk
- 2 cups cocoanut
- 1 cup sweet milk
- 2 cups sugar
- 12 eggs
- 1 trends
- 1 grated lemon ri^d
- 1 tsp
- 1 egg
- 2 tsp
- 3 tbs
- 5 eggs
- 1 tbs
- 2 eggs
- 3 eggs beaten to a stiff froth
Directions
12 eggs, whites and yolks beaten separately, 2 cups granulated sugar, 1 cup toasted white bread crumbs grated and sifted, \ tsp. salt, \ lb. grated a 1 trends (not blanched), | lb. grated citron, 1 grated lemon ri^d, 1 tsp. each cloves, cinnamon and nutmeg, 1 tsp. baking powder mixed in bread crumbs. Mix sugar and yolks, then other ingredients, last of all whites of eggs. Bake in angel food tins 1 hour in moderate oven. Very fine. Mrs. Charles H. Johnson.
GERMAN CHOCOLATE CAKE. 1 cup sugar, \ cup butter, 1 egg, \ cup milk (scant), \\ cups pastry flour, 2 tsp. baking powder, 2 sq. German chocolate dissolved in \ cup boiling water. Put all into a mixing bowl and beat for 5 minutes or longer. Bake in a moderate oven about thirty minutes. Cover with frosting made as follows: 1 cup German chocolate, 1 egg, 1 cup powdered sugar, 3 tbs. of cream, flavor with vanilla.
CHOCOLATE COCOANUT CAKE. 1 cup butter, 2 cups flour, 2 cups brown sugar, 1 cup sour milk, 2 cups cocoanut, \ cake of melted chocolate, 1 tsp. soda, 5 eggs, 1 tsp. vanilla. Beat butter to a cream, add sugar, dissolve soda in little sweet milk, add to sour milk, add to butter and sugar, add the beaten yolks of eggs, then chocolate grated. Put cocoanut into sifted flour, add beaten whites of eggs last. 'Use either chocolate or white icing on the cake. Fresh grated cocoanut is best but if prepared cocoanut is used soak it in milk for an hour.
ICING: — Melt 2 sq. chocoloate, add 1 cup sugar, 1 tbs. flour, 1 cup sweet milk, yolks of 2 eggs, cook in double boiler until it thickens, stir in § cup of cocoanut either freshly grated or the prepared which has been soaked in milk, spread on the top of the cake and between the layers if a layer cake is made.
WHITE ICING: — 2 cups sugar, \ cup water, cream of tartar size of pea, whites of 3 eggs beaten to a stiff froth, add to the hot syrup. This amount will make enough for filling between the layers of the cake and for the top. If a loaf cake is made use only \ recipe for the top of the cake.
Mrs. E. T. White.