Estimated Nutrition (whole recipe, rough)
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Coffee | 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
- 2 cups of sugar
- 1 cup of water
- 1 cup granulated sugar
- 1 cup flour
- one-half cups of granulated sugar sifted
- 4 cup of butter
- 2 ounces
- 2 squares of chocolate
- one cup of butter washed
- 3 cups of flour
- one-half cupfuls dates
- 1 cup of english walnuts chopped
- 3 tablespoonfuls flour
- one cup of sugar
- 1 cup new orleans molasses
- 1 cup of sour cream
- 2 teaspoonfuls of ginger
- 2 teaspoonfuls of soda dissolved in boiling water
- 1 cup of raisins
- 1 cup of cur- rants
- 1 cup of citron
- 1 teaspoonful of cinnamon
- 2 cups of sifted flour
- 1 cup of granulated sugar until thoroughly melted
- 1 cup of granulated sugar
- 2 cups of flour
- 4 eggs in sugar
- one
- 2 well beaten eggs
- six eggs
- 4 eggs
- 1 heaping teaspoonful baking powder
- 5 tablespoon- fuls of boiling water
- 10 eggs
- 3 eggs
- 14 eggs in pulverized sugar
- 7 eggs in butter
- 8 eggs in flour
- 2 eggs
- 2 even teaspoons of soda in hot coffee
Directions
Jackson Cake — The weight of 4 eggs in sugar, 3 in flour,
2 in butter. Flavor to taste. Work eggs in one by one with- out beating. Bake about 45 minutes. ANNIE K. EBUR.
Icing — Boil until it spins a threat 2 cups of sugar and 1 cup of water. Then drop it slowly into whites of 2 well beaten eggs and beat until thick. Flavor. Bake in loaf or layer. MRS. GEORGE STRICKLER.
172 CLUB HOUSE COOK BOOK
Butter Sponge — Six eggs, 1 cup granulated sugar, 1 cup flour, ^ cup melted butter, flavor to taste. Beat eggs and sugar 20 minutes, add butter and flour and bake slowly.
KATE DeTURK.
Chocolate Cake — One and one-half cups of granulated sugar sifted, >4 cup of butter (scant), 1^ cups of flour sifted, Yi cup of milk, 4 eggs, 1 heaping teaspoonful baking powder,
2 ounces or 2 squares of chocolate, dissolved in 5 tablespoon- fuls of boiling water. Prepare the chocolate and set aside. Cream butter and sugar thoroughly, then add the yolks of the eggs well beaten, then the chocolate and milk, lastly the flour, sprinkle baking powder in the mixture lightly. Beat well. Fold in the whites of the eggs beaten stiff. I never mix my baking powder in the flour, but lightly sprinkle it in before I fold in the whites. Bake in loaf or layer with white icing.
MRS. WM. DECHANT.
Lady Cake — One cup of butter washed, 2 cups of sugar,
3 cups of flour, y^ cup of sour cream, whites of 10 eggs, small teaspoonful of soda, 2 of cream tartar. Flavor with bitter almond. Beat butter and sugar together, add flavoring, then flour and whites of eggs (beaten stiff). Let the eggs be the first and last thing added. Mix soda and cream of tartar with the flour dry. S. M. S. PRICE.
Date Cake— One and one-half cupfuls dates (chopped), 1 cup of English walnuts chopped, y^ cup of shell bark kernels (chopped), \y^ cups of pulverized sugar, 3 tablespoonfuls flour, \y2 teaspoonfuls baking powder, 3 eggs. Take a little of the flour, to flour dates and nuts. . Mix all the ingredients except eggs which you drop in without beating. Stir the mixture well and bake in a moderate oven 1 hour.
Butter Sponge— Fourteen eggs, the weight of 14 eggs in pulverized sugar, the weight of 7 eggs in butter, the weight of 8 eggs in flour, the juice and rind of a lem.on. Cream butter and sugar and add 1 ^zz at a time. Last of all flour and lemon. Half this quantity may be used.
A. E. COLEMAN.
LARGE CAKES 173
Soft Ginger Bread — One cup of sugar, 1 cup New Orleans molasses, >4 cup of butter and lard mixed, 1 cup of sour cream or milk, 2 teaspoonfuls of ginger, 2 of cinnamon, 1 of cloves, a little grated nutmeg, 2 teaspoonfuls of soda dissolved in boiling water, 3 cups of flour, 2 eggs. Mix sugar, lard and butter, spices, eggs and molasses together. Beat well, then stir in the milk, soda, and lastly, the flour. Bake in a moderate oven. NORA lAEGER.
Apple Sauce Cake — One cup of sugar, ^ cup of short- ening, 13^ cups of apple sauce, 1 cup of raisins, 1 cup of cur- rants, 1 cup of citron, 2 even teaspoons of soda in hot coffee, 1 teaspoonful of cinnamon, cloves and nutmeg, 2 cups of sifted flour. M. ELIZABETH WILLSON.
Chocolate Joe Cake — Boil together well ^ cup Wilbur's cocoa, Yz cup of milk and 1 cup of granulated sugar until thoroughly melted. Cool in water. Cream together 1 cup of granulated sugar and ^ cup of butter, then add beaten yolks of 2 eggs, beat well, add boiled mixture, 2 cups of flour, Yz cup of milk, Y^ teaspoon baking soda in ^ cup of hot water. Last of all beaten whites of eggs.