Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- 1 teaspoon orange juice
- 1 heavy lb
- 2 lbs
- 1 teacup nuts
- 1 dozen eggs
- 2 nutmegs
Directions
Miss Anna B. Hawes.
(Been in Hawes family since 1740.)
1 lb. flour. 1 teaspoon ground cloves.
1 lb. sugar. 1 teaspoon ground ginger.
1 heavy lb. butter. 1 teaspoon baking powder. 2.y2 lbs. raisins. 1 teaspoon cinnamon.
il/2 lbs. currants. 1 teaspoon orange juice.
2 lbs. citron. 1 teacup nuts, ground fine.
1 dozen eggs. J/s cup New Orleans mo-
2 nutmegs, grated. lasses.
Cream butter and sugar; beat eggs well, and add; then stir in flour, beating very hard; add fruit last. Have some of the flour to dredge fruit in, so it will not go to bottom of cake. Bake 3 hours and leave in pan until cold.