Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Cake | not in our table | 0 |
| Nuts | 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
- 3 square pans of cake
- half cups of sugar
- half cup of butter
- 1 cup of milk
- 2 teaspoons of baking powder
- one cup of sugar
- 2 cups of flour
- 2 teaspoons of baking powder sifted in flour
- 1 cup of sour milk
- 1 cup of chopped nuts
- 1 teaspoon of soda
- one-third cup of butter
- two-thirds cup of sweet milk
- two cups of sugar
- 1 cup of sweet milk
- 3 cups of sugar
- 3 teaspoons of baking powder
- 3 cups of flour
- one aid a half cups of sugar
- 6 eggs
- 3 whole eggs
- 1 egg
- two-thirds eup of sweet milk
- 1 tea- spoon of spices
- 3 eggs
- 3 eggs beaten to a froth
- 4 eggs
- nutmeg
- salt
Directions
36 THE USEFUL COOK BOOK
powder. Cream butter and sugar, add milk, flour ^and baking powder and lastly fold in whites of eggs. Tliis quantity makes 3 square pans of cake. Ice cut in squares, and put an English walnut on each square.
Mks. C. M. Doyle.
THKBE-EGG CAKE. One aid a half cups of sugar; half cup of butter; whites of 6 eggs or 3 whole eggs; 1 cup of milk; 3^^ cups of flour; 2 teaspoons of baking powder ; salt and flavoring. Bake in layers or loaf.
Mrs. Laura Furman.
SUEPEISE CAKE. One cup of sugar; ha;lf a eup of butter; mix well together; add 1 egg; stir well; two-thirds eup of sweet milk; 2 cups of flour; 2 teaspoons of baking powder sifted in flour. Flavor with vanilla or nutmeg. If sour milk is used put in a teaspoon rounded full of soda. It is best when newly made. , ilRS. H. Amanda Wilcox.
TAYLOE CAKE. One and a half cups of sugar ; half cup of butter ; 3% cups of flour ; 1 cup of sour milk; 1 cup of chopped nuts; 1 teaspoon of soda; 1 tea- spoon of spices. Mrs. L. H. Webbee.
WHITE CAKE. One cup of sugar ; one-third cup of butter ; cream the butter and sugar ; 2y2 cups of flour ; 2 teaspoons of baking powder ; whites of 3 eggs, beaten to a froth ; two-thirds cup of sweet milk ; flavor with lemon. Beat half an hour. Ella 'SI. Jaquat.
Two cups of sugar; half cup of butter; 1 cup of sweet milk. Cream butter and sugar together with the hands, then add the milk, after which add 2 cups of flour, 2 teaspoons of baking powder, whites of 3 eggs beaten to a froth. Mrs. A. ,T. Coox.
WHITE PUFF CAKE. Whites of 4 eggs ; 3 cups of sugar ; half cup of butter ; 1 cup of sweet milk; 3 teaspoons of baking powder; 3 cups of flour; a little salt; flavor to taste. Cream butter and sugar^add milk, then flour with baking pow- der, whites of eggs well beaten, last. Half of this recipe makes a good sized cake. Mrs. James Hallam.
THE USEFUL GOOK BOOK 37