Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Strawberry | 1 cup (152g) | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | 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 milk
- half cup of eocoanut
- 1 cup of sugar
- 1 tablespoon of corn starch
- 1 teaspoon of vanilla
- one cup of sugar
- 2 tablespoonfuls of chocolate
- 5 tablespoonfuls of sweet muk
- 1 cup of water
- half cups of maple sugar
- 1 cup sweet cream
- 1 tablespoon of butter
- two cups light brown sugar
- 1 cup of granulated sugar
- 7 tablespoons milk
- one cup of maple sugar
- 1 egg
- 1 lemon juice
- 1 coifee cup cream
- 1 lemon
- one scant cup of strawberry
- butter the size of an egg
Directions
One cup of milk; half cup of eocoanut; 1 cup of sugar; small lump of butter. Boil all together. When it comes to the boiling point put in 1 tablespoon of corn starch, dissolved in a little cold water. Let all come to a boil. When nearly cold, beat in 1 egg. Make the cake layers thin.
CHOCOLATE PILLIKG (POE CAKE). Pive tablespoons of grated chocolate; enough cream or milk to wet it; 1 cup of sugar; 1 egg, beaten; 1 teaspoon of vanilla. Stir the ingre- dients over fire until thoroughly mixed. Add flavoring after removing from fire. Mrs. H. P. O'ISTeil.
One cup of sugar, 2 tablespoonfuls of chocolate; 5 tablespoonfuls of sweet mUk. Place on stove and stir until it boils for three minutes; remove from stove and stir until cool enough to spread.
Mrs. Hattie Carpenter.
38 THE USEFUL COOK BOOK
FIG FILLING FOE CAKE. Half a pound figs; 1 cup of sugar; 1 cup of water. Chop figs and boil them down, adding part of grated rind and juice of an orange. This mixture can be put away for future use. Alice M. Stevens.
LEMON FILLING FOE CAKE. One cup of sugar; 1 egg; 1 lemon juice and rind grated; piece of butter half as large as an egg. Beat together and set in kettle of hot water, stirring until it thickens. Ella M. Jaquat.
MAPLE SUGAE FEOSTING. One and a half cups of maple sugar ; 1 cup sweet cream ; 1 tablespoon of butter. Boil gently about 30 minutes, remove from fire, and stir until cool. Must have cream for maple sugar. Mes. H. L. Conlee.
CAEAMBL. Two cups light brown sugar; 1 coifee cup cream; butter the size of an egg. Cook until it thickens, then beat until cool enough te spread.
LEMON. Juice of 1 lemon; 1 egg; 1 cup of granulated sugar. Beat together, set in pan of water, and cook until thick. Cool before using.
CAKE FEOSTING. Beat together the juice of 1 lemon and powdered sugar; 1 cup of granulated sugar; 7 tablespoons milk. Boil until it threads; stir until cool. Flavoring as desired. Mes. H. L. Conlee.
MAPLE SUGAE FEOSTING. One cup of maple sugar ; the beaten white of 1 egg. Boil the syrup until it is a little more than "hairs." When partly cool beat in the stiff white of the egg. Mes. H. Wade Hibbaed.
FILLING FOE CAKE. One scant cup of strawberry or pineapple juice ; 1 cup of granulated sugar ; white of 1 egg. Put all together and beat half an hour or until it thickens. Mes. 0. C. Emmons.