Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 cup butter
- 1 teaspoon nutmeg
- 1 pint brown sugar
- 1 tablespoon cinnamon
- 4 cups sour milk
- 4 cups flour
- 3 cups of flour
- 1 cup of flour
- 4 eggs
- 1 scant tablespoon of dry soda over mixture the last thing
- 2 lbs
Directions
Mrs. Perrine Spellman.
1 cup butter. 1 teaspoon nutmeg.
1 pint brown sugar. 1 tablespoon cinnamon.
4 eggs. Ya tablespoon cloves.
1*4 cups sour milk. 1 lb. raisins, and
4 cups flour, sifted 3 or 4 1 lb. currants, washed and
times. thoroughly dried. *4 lb. citron.
Cream butter and sugar; add eggs, then milk and 3 cups of flour and spices.
Mix fruit thoroughly with 1 cup of flour and add to mix- ture; sprinkle 1 scant tablespoon of dry soda over mixture the last thing.
After fruit is added, do not stir any more than necessary.
I lb. granulated
I lb. butter.
ij4 lbs. flour.
2 lbs. raisins and
i lb. currants.
% lb. citron.
y4 ib. figs.
Cakes. 225