Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cake | 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-fourth cups of sugar
- three-fourths cup of butter
- two cups of cakes
- one teaspoonful of yeastpowder
- one cup of white sugar
- two teaspoonfuls of price's baking powder
- one teaspoonful almond flavoring
- one teaspoon lemon extract
- a cup of butter
- six eggs
- 99 flour
- three eggs
- one small cup of milk
- one teaspoonful |
Directions
Whites of six eggs; one and one-fourth cups of sugar, three-fourths cup of butter, (light) two cups of
CAKES. 99
flour, one teaspoonful of yeastpowder; flavor with, lemon extract; cream butter well and mix flour with ii. ; oeai whices to a stl^ fiOt/u, and add sugax grduual- ly; add sugar and whites to flour and butter. — Mrs. Nannie Lay, Jefferson City, Mo.
DOI.L.Y V.IRDEX CAKE.
One cup of white sugar, half a cup of butter, whites of three eggs, one small cup of milk, flour enough to make it tlie consistency of cup cake ; two teaspoonfuls of Price's baking powder, one teaspoonful almond flavoring. Bake in square tin pans. Icing : Yolks of three eggs, one teaspoonful |,'iilvei"i^^*3. starch, whipped into the eggs thoroughly ; add pulverized sugar till it is as stiff as icing ; one teaspoon lemon extract ; spread smoothly on cake and put it in a cool place. — Mrs. I. H. Rearson, Fayette, Mo.