Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 1 cupful raisins 0800 vz cup walnuts
- 1 teaspoonful cinnamon 0083 fuel
- 1 cupful hot water
- 2 eggs
- six costs $0
- 5 cents
- one friend asks if sugar
- one needs to have can be made
- cinnamon
Directions
Sift flour, salt and baking- powder twice. Add % cup Crusto. Mix thor- oughly, add milk; mix and turn out on bread board. Roll out to V2 inch thickness, cut to fit the bottom of the tins you are to use. Brush over the tops of cakes with melted butter. Now add slices of apples to cover top, sprinkle over sugar and cinnamon. Bake 30 minutes. — Mrs. Williams.
Honcv Filling or Top Dressing.
1 c honey 10.1750
2 eggs, half 0400
2 T raisins, chopped 0063
2 T English walnut meats 0156
2 t gelatine (Knox) 0500
% c boiling water 0000
Gas, five minutes 0010
Total $0.2879
Dissolve gelatine in boiling water; cool slightly. Boil honey five minutes, flavor to taste and pour on the stiffly beaten whites of eggs. Add gradually the dissolved gelatine, then the nuts and raisins. Whip all lightly for 10 minutes. This is very nice for fill- ing or top dressing for dark cakes. — ■ Mrs. W. S. Roberts, 1310 Clay street.
Eggiess Molasses Cake.
% cup molasses $0-02in
1 cup brown sugar 0500
^4 cup any kind shortening 0312
1 cup hot water 0000
1 teaspoonful soda 0007
2 cupfuls flour 0282
1 cupful raisins 0800
Vz cup walnuts, fine 0625
Vt teaspoonful nutmeg 0032
1 teaspoonful cinnamon 0083
Fuel, 1 Va. hour (% use) 0207
For six costs $0.3060
Or 5 cents each.
Cream, sugar and shortening. Stir in molasses, then 1 cupful hot water with soda dissolved into it. Now stir in flour with spices, then the raisins and nuts that have been dredged in flour. Bake 1% hour. This is better if made two or three days before using. — Mrs. Nelson.
Making Conservation Cakes.
One friend asks if sugar and butter are absolutely prohibited for cakes and says she can't make as good cakes without sugar. It seems to me that we should not use butter at all for cooking, in any way, and that we don't need to. For a number of years I have been using these vegetable fats as substitutes in all my cooking, even cakes, and found that as de- licious cakes as any one needs to have can be made with Crisco, Cottolene, Kaola, etc. As to sugar, the case is different. We have no substitute that answers perfectly except in fruit cakes, which are rather heavy and in- digestible for children. So we will print recipes containing sugar, but use as little as you can. As has been said before we expect our recipes to be used long after this war is over, when we will have a perfect right to use sugar, which is as economical as any sweetening.