Estimated Nutrition (whole recipe, rough)
Counts 21 of 25 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 21 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Mace | not in our table | 0 |
| Coffee | not in our table | 0 |
| Water | 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
- 1 cup brown sugar
- 1 cup of raisins
- 2 cups flour
- 1 teaspoon soda
- 1 pound butter
- 11/4 pound brown sugar
- 8 pounds currants
- 2 pounds seeded raisins
- 4 pound can- died lemon peel
- 14 pound candied orange peel
- 1/2 pound blanched almonds
- 1 teaspoon saleratus
- 1 teaspoon cinnamon
- 1 pound each of butter
- 4 pounds seeded raisins
- 1 pound citron sliced
- 1 pound each of dates
- 1 tablespoon each of cinnamon
- 1 cup molasses
- 2 teaspoons baking powder
- 1 cup sour milk
- 4 cups flour
- 2 pounds raisins
- 4 pound candied orange peel
- 14 pound candied lemon peel
- 2 pound citron
- 1 teaspoon cloves
- 1 teaspoon mace
- 1 teaspoon nutmeg
- 1 cup butter
- 1 cup strong coffee
- 1 tablespoon of cinnamon
- 1 teaspoon soda dissolved in hot water
- 1 pound raisins
- 1 cup walnuts
- 3 cups flour
- 1 pound brown sugar
- 1 pound citron
- 1 pound candied cherries
- 1 pound nuts
- 1 pound figs
- 1 teaspoon allspice
- 1 tablespoon royce's orange extract
- 1 teaspoon baking powder
- 11/2 cups sugar
- 1/0 cup butter
- 1 cup milk
- 21/2 cups flour
- 1 teaspoon cream of tartar
- 1 cup granulated sugar
- 1 teaspoon royce's orange extract
- 2 eggs
- 9 eggs
- 1/2 teasi
- 3 nutmegs
- 12 eggs
- 1 large orange
- 1 lemon peel chopped fine
- 1 heaping leaspoon each irs the warren cook book of cloves
- 1 nutmeg
- 1 wine glass strong coffee
- two cakes
- 8 eggs
- four cakes
- 3 eggs
- 2 heaping teaspoons baking powder
- cloves
- cinnamon
Directions
1 cup brown sugar, i/> cuf) butter, 1 cup of raisins, seeded and chopped, V2 ^'^V sour milk, 2 cups flour, 2 eggs, 1 teaspoon soda, Vi cup molasses, spices to taste. Mrs. Henry Cogswell.
To this recipe mav be added i/> cup of walnuts broken.
M. C. K. FRUIT CAKE NO. 1.
1 pound butter, 11/4 pound brown sugar, i^ cuj) molasses (large), 9 eggs, li/i pounds flour (sift before weighing), 8 pounds currants, i/o pound citron, sliced thin, 2i/2 pounds seeded raisins, ^4 pound can- died lemon peel, sliced thin, 14 pound candied orange peel, sliced thin, 1/; pound figs, 1/2 pound blanched almonds, 14 })ound candied pineap- ple. ] cup strawberry preserves, 1 teaspoon saleratus. 1/2 teasi)Oon cloves, 1 teaspoon cinnamon, 2 or 3 nutmegs; cream the butter and sugar; add molasses, saleratus. spices and well beaten eggs; take part of the flour and thoroughly flour all the fruit before adding slowly to the mixture. After all ingredients are put together, beat Avith tlie hands 15 or 20 minutes; steam fon^' hours, bake one. This will make a large milk pan loaf or can be divided into several small ones as desired. Mrs. F. P. Hue.
FRUIT CAKE NO. 2.
1 pound each of butter, sugai- and flour. 4 pounds seeded raisins. 1 pound citron sliced, 1 pound each of dates and figs chopped fin*^. 12 eggs. 1 large orange, 1 lemon peel chopped fine and the juice, 1 tablespoon each of cinnamon and allspice, 1 heaping leaspoon each
irs THE WARREN COOK BOOK
of cloves and mace, 1 nutmeg, 1 cup molasses, i/o, teaspoon soda, 2 teaspoons baking powder, 1 wine glass strong coffee ; chop the orange rind and pulp fine and mix as much sugar with it as can be stirred in (this is in addition to the pound;) beat the butter and sugar to a. cream; add the yolks and spices; then the molasses and soda, and the fruit well floured, the stiffly beaten whites last ; steam four hours and bake one ; makes a large cake . Mrs . Drum .
FRUIT CAKE NO. 3.
1 cup molasses, 1 cup brown sugar, 1 cup sour milk. 1 teaspoon soda. 2 eggs, % cup butter, 4 cups flour, 2 pounds raisins, ly^ pound currants, I/4 pound candied orange peel, 14 pound candied lemon peel, I/2 pound citron, 1 teaspoon cinnamon, 1 teaspoon cloves, 1 teaspoon mace, 1 teaspoon nutmeg; seed the raisins; wash currants well; put the fruit all together and chop fine in chopping bowl; rub the fruit into a part of the flour. Mrs. W. D. McLaren.
FRUIT CAKE NO. 4.
1 cup brown sugar, 1 cup butter and lard mixed, 1 cup strong coffee, 1 cup molasses, 2 eggs, 1 tablespoon of cinnamon and cloves together, a little salt, 1 teaspoon soda dissolved in hot water, 1 pound raisins, 1 cup walnuts, 3 cups flour; bake one hour; makes two cakes. If desired one of these calces may be used for pudding by steaming, and serving with Lemon Sauce found under Puddings and Sauces.
Mrs. AV. D. McLaren.
FRUIT CAKE NO. 5.
1 pound brown sugar, 1 pound butter, 8 eggs, li/. pound flour, .1 pound citron, 1 pound candied cherries, 1 pound nuts, Vj pound pine apple, y>. pound orange peel, 2 pounds raisins, 1 pound figs, 1 cup molasses, 1 teaspoon cloves, 1 teaspoon allspice, 1 teaspoon nutmeg, same in liquid spices, 1 tablespoon Royce's orange extract, ] teaspoon soda. 1 teaspoon baking powder; steam four hours and then put in oven ten minutes to drv. This will make four cakes.
Mrs. A. W. Nickle. GOLD CAKE.
11/2 cups sugar, 1/0 cup butter, 3 eggs, 1 cup milk, 2 or 21/2 cups flour, 1 teaspoon cream of tartar, y> teaspoon soda in milk.
Mrs. J. P. Johnson. GOLD CAKE.
1 cup granulated sugar, 1/0 cup butter, yolks of 8 eggs. Yo cup sweet milk, I14 cups flour, 2 heaping teaspoons baking powder, 1 teaspoon Royce's orange extract; cream butter and sugar; add yolks and beat thoroughly before adding milk, flour and extract.
Mrs. M. Kopf.
LOAF CAKES. 1^9