Estimated Nutrition (whole recipe, rough)
Counts 11 of 16 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Hickory Nut | not in our table | 0 |
| Meat | not in our table | 0 |
| Cake | 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
- two cups sugar
- two cups flour
- three-fourths cup boiling water
- two teaspoonfuls baking powder
- one cup flour
- half cups sugar
- one teaspoon cream of tartar
- one teaspoon flavoring
- one cup lard
- one cup hot coffee
- two cups molasses
- one cup sugar
- two teaspoons soda
- one teaspoon salt
- one tablespoon butter
- one cup sweet milk
- two teaspoons baking powder mixed
- one-half cup butter
- half cups flour
- three-fourths cup sweet milk
- two teaspoons baking powder
- one cup of hickory nut meats
- one cup butter
- one cup corn starch
- one cup milk
- one-half teaspoon fill soda
- one cup of english walnuts chopped line
- half pound raisins
- one cup of sugar
- four tablespoonfuls water
- four eggs
- eight eggs
- six small cups of flour
- 41 cream cake
- one egg
- one large coffeecup flour
- one tea- spoonful cream tartar
- four layers
Directions
Two cups sugar, four eggs, two cups flour, three-fourths cup boiling water ; mix yolks with sugar, add boiling water, then add flour with two teaspoonfuls baking powder, lastly whites of eggs.
Mrs. A. A. B. WHITE SPONGE CAKE.
Whites of eight eggs, one cup flour, one and a half cups sugar, one teaspoon cream of tartar, one teaspoon flavoring. Mrs. J. H. C.
MOLASSES CAKE. One cup lard, one cup hot coffee or water, six small cups of flour, two cups molasses, one cup sugar, two teaspoons soda, one teaspoon salt. ' Miss L. M.
CREAM CAKE. One cup sugar, one tablespoon butter, one egg, one cup sweet milk, one large coffeecup flour with two teaspoons baking powder mixed in. Flavor to suit taste. This recipe is also nice for layer cake.
Mrs. O. D. G. H ! CKORY-NUT CAKE.
One and a half cups sugar, one-half cup butter, two and a half cups flour, three-fourths cup sweet milk, two teaspoons baking powder, whites of four eggs, one cup of hickory nut meats. Always rub flour over the meats to prevent their going to the bottom of the dish.
Mrs. T. C. D. MINNEHAHA CAKE.
One cup butter, two cups sugar, one cup corn starch, two cups flour, one cup milk, whites of six e^gs, one-half teaspoon fill soda, one tea- spoonful cream tartar, one cup of English walnuts chopped line, one- half pound raisins.
Icing. — White of one egg, one cup of sugar, wet sugar with four tablespoonfuls water and boil until like syrup, p >ur on beaten white of egg and beat until smooth ; flavor with vanilla. Put the raisins and nuts in batter and icing, bake in four layers. Mrs. R. A. B.