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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- five pounds flour
- two pounds butter
- two pounds sugar
- three gills distillery yeast
- one gill of wine
- one gill of brandy
- two pounds raisins
- one pound citron
- an ounce of nutmeg
- one hundred years old
- four eggs
- nutmeg
Directions
(*Over one hundred years old. )
Five pounds flour, two pounds butter, two pounds sugar, three gills distillery yeast or twice the quantity of home brewed, four eggs, one gill of wine, one gill of brandy, half an ounce of nutmeg, two pounds raisins, one pound citron; rub the butter and flour together very fine, add half the sugar, then the yeast and half the milk, (hot in winter, blood warm in sum- mer,) then add the eggs, then remainder of the milk, and the wine ; beat well and let rise in a warm place all night; in the morning beat a long time, adding the brandy sugar, and spice^ and fallow -to r,is^r agaiiv very light, alter wnicn put m cake pans^and let rise ten or fifteen minutes ; have the oven about as hot as for bread. This cake will keep any length of time. For raised cakes use the yeast made from Mrs. Buxton's recipe ; if fresh made it is ^Iways a perfect success for cake.