Estimated Nutrition (whole recipe, rough)
Counts 20 of 24 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Peanut | 1 oz (28g) | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Dates | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
| Meat | not in our table | 0 |
| Hickory Nut | 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
- one pound granulated sugar
- 1 teaspoonful baking powder dissolved in hot water
- 1 pound small seedless raisins
- one cup of soft white sugar
- 1 quart of peanuts crushed
- 1 teaspoonful sugar
- 1 cup of milk
- 3 cups of flour
- 2 teaspoonfuls baking powder
- 1 cup of butter
- 1 cup of raisins ground
- 2 tablespoonfuls of sour milk
- 1 teaspoonful of cinnamon
- two cups of sugar
- 1 teaspoonful baking powder
- 4 cups of flour
- one-half cup of butter
- 1 cup of nut meats
- 3/2 pound chopped dates
- 2 pound seedless raisins
- one-fourth pound of butter
- 1 pint new orleans molasses
- one-half pound brown sugar
- 2 tablespoonfuls lard
- 1 teaspoonful of bak- ing powder in ^ cup of sour cream
- 5 cups of flour
- 3 cups of sugar
- 1 cup of sour milk
- 1 teaspoonful cream tartar
- 1 cup of granulated sugar
- 1 quart of peanuts chopped fine
- one-half pint of baking molasses
- 1 tablespoonful of vinegar
- 1 tablespoonful of ginger
- 6 cups of flour
- one pound of a sugar
- 6 tablespoonfuls of flour
- 1 quart of hickory nut kernels
- 1 teaspoonful on pans at a time
- one cup of sugar
- 1 teaspoonful soda in 1 tablespoonful of hot water
- 1 tablespoonful of hot water
- one cup of flour
- 1 cup of sugar into which mix 1 teaspoonful baking powder
- 3 tablespoonfuls of water
- 1 pint of flour
- 1 cup of sugar
- 1 cupful of milk
- 4 cups of milk
- 1 tablespoon of lard
- 3 tablespoons baking powder
- one cup of brown sugar
- 3 tablespoons of sour cream
- 1 cup of chopped raisins
- 4 eggs
- one egg
- three eggs
- 1 tea- spoonful of soda
- 2 nutmeg
- 2 eggs
- 2 eggs beaten separately
- 1 tea- spoonful cloves
- 1 cocoanut
- 1 scant teaspoonful soda
- 10 heaping tablespoonfuls flour
- 2 table- spoonfuls butter
- 3 well-beaten eggs
- 2 teaspoon- fuls soda
- 2 eggs beaten stiff
- 1 table- spoonful soda
- 3 eggs
- 3 cups
- 3 eggs separately
- 1 egg
- 1 lemon
- nutmeg
- salt
Directions
RECIPES FROM MY FRIENDS
RECIPES FROM MY FRIENDS
176 RECIPES FROM MY FRIENDS
SMALL CAKES 177
SMALL CAKES
Drop Cakes — One pound granulated sugar, ^ pound butter, 4 eggs, 1% cups of thick milk, l}i pounds of flour, 1 teaspoonful baking powder dissolved in hot water, pour water •off, add soda to thick milk, 1 pound small seedless raisins or -currants. Cream sugar and butter, add eggs, then milk with soda, and flour and raisins. Drop on tins and bake a light brown. SUSAN BEARD.
Peanut Wafers — One cup of soft white sugar, y^ cup of "butter, ^ cup of milk, 1 quart of peanuts crushed. Spread very thinly on sheets of iron, sprinkle thickly with the crushed nuts and bake in a hot oven. MARGARET HODGES.
Boston Buns — One egg, 1 teaspoonful sugar, butter size iof an egg, 1 cup of milk, 3 cups of flour, 2 teaspoonfuls baking powder. Drop on greased tins with spoon.
MRS. WM. DECHANT.
Hermits — Three eggs, 1^ cups of sugar, 1 cup of butter,
1 cup of raisins ground, 2 tablespoonfuls of sour milk, 1 tea- spoonful of soda, 1 teaspoonful of cinnamon, ^2 nutmeg, flour enough to roll out and cut. Bake in quick oven.
MRS. FRED ROWEN,
Diamond Ponds.
Jumbles — Two cups of sugar, 1 cup of butter, ^ cup of -sour milk 2 eggs, 1 teaspoonful baking powder, 4 cups of flour. Drop on tins and brush with egg, sugar and cinnamon. MRS. WILSON ROTHERMEL.
Fruit Cookies — One-half cup of butter, ^ cup of sugar,
2 eggs beaten separately, y^ teaspoonful cinnamon, 1 tea- spoonful cloves, ^ teaspoonful soda in }i cup hot water, 1^
-cups of flour, 1 cup of nut meats, 3/2 pound chopped dates, ^2 pound seedless raisins, a little lemon juice. Drop on tins ^nd bake quickly. MRS. W. E. FISK.
178 CLUB HOUSE COOK BOOK
Small Cakes — One-fourth pound of butter, 1 cocoanut, 23^ cups of sugar, 1^ pounds of flour, 1 pint New Orleans molasses, 1 scant teaspoonful soda.
MRS. P. M. ZIEGLER.
Chocolate Drops — One-half pound brown sugar, ^ pound grated chocolate, 10 heaping tablespoonfuls flour, 2 table- spoonfuls butter, 2 tablespoonfuls lard, 1 teaspoonful of bak- ing powder in ^ cup of sour cream. Drop on tins and bake in quick oven. MRS. J. V. R. LEINBACH.
Sugar Cakes — Sift 5 cups of flour, 3 cups of sugar, add 1 cup of butter and lard, nutmeg if desired. Mix all thoroughly, then add 3 well-beaten eggs, 1 cup of sour milk, 2 teaspoon- fuls soda, 1 teaspoonful cream tartar. Drop on tins, sprinkle with granulated sugar, and bake quickly.
MRS. GEORGE STRICKLER.
Peanut Macaroons — Whites of 2 eggs beaten stiff, then add slowly 1 cup of granulated sugar, 1 quart of peanuts chopped fine. Mix together and bake in a moderate oven.
M. S. PRICE.
Ginger Wafers — One-half pint of baking molasses, ]/% pound of brown sugar, ^ pound (scant) lard melted, 1 table- spoonful soda, scalded in hot water, 1 tablespoonful of vinegar, 1 tablespoonful of ginger and 6 cups of flour. Roll very thin and cut with Christmas cutters.
MRS. CLARENCE LONG.
Hickory Nut Cakes — One pound of A sugar, whites of 4 eggs, 6 tablespoonfuls of flour, 1 quart of hickory nut kernels. Beat the eggs light, add sugar, y^ spoonful at a time, then flour, roll kernels and add last. Drop 1 teaspoonful on pans at a time. F. W. ECKERT.
Drop Cakes (Very Rich) — One cup of sugar, 1 cup of butter, 3 eggs, 1 teaspoonful soda in 1 tablespoonful of hot water. Flour to drop on tins. Try 2 1-3 cups, adding more if necessary. Bake in hot oven.
MRS. GEO. STRICKLER.
SMALL CAKES
Ingram Sponge Cake — One cup of flour, 1 cup of sugar into which mix 1 teaspoonful baking powder. Beat 3 eggs separately. Add to the yolks 3 tablespoonfuls of water and the juice and rind of half a lemon. Mix this with the flour and sugar, and last of all, add the whites of the eggs. Bake in greased gem pans. ROSE NEAD.
Blackberry Cakes — Mix 1 pint of flour, 1 cup of sugar, l}i teaspoonfuls baking powder. Beat well 1 egg and add 1 cupful of milk. Mix the milk and egg with the other ingredients, then add J^ pint of blueberries, well floured to prevent settling. Bake in greased gem pans. To be eaten hot, well buttered. ROSE NEAD.
Cinnamon Cakes — One cup of sugar, 1}4 cups of milk, 3 cups of flour, ^ cup raisins, 1 tablespoon of lard, ^/^ tea- spoonful of salt, 1 egg, rind of 1 lemon, 3 tablespoons baking powder. Beat egg light and add milk. Add lard to flour, salt and baking powder, adding egg and milk to dry in- gredients. Lastly, raisins, floured slightly. Melt butter for over top, and mix cinnamon and sugar to sprinkle over top.
F. W. ECKERT.
English Cookies — One cup of brown sugar, ]^ cup melted lard, 1 egg, 3 tablespoons of sour cream, ^ teaspoonful soda, 1 cup of chopped raisins, ^ teaspoon each of nutmeg, cloves and cinnamon. Mix well with flour for rolling.