Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
783
Calories
20g
Protein
18g
Fat
129g
Carbs
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 |
| 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
- 1 pound butter
- 1 pound sugar
- 1 pound sifted flour
- 1 teaspoon grated nutineg
- 1 teaspoon essence of lemon
- 1 handful currants
- 12 eggs
- 1 wine glass rosewater
Directions
1
Mrs. Hugh Ewing.
2
1 pound butter, 1 pound sugar, 1 pound sifted flour, yolks of 12 eggs, whites of 0, 1 teaspoon grated nutineg, 1 teaspoon essence of lemon.
3
Bake 1 hour in a quick oven.
4
Queen Pound Cake requires the addition of 1 wine glass rosewater, wine and brandy, and 1 handful currants.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive