Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 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 |
| Biscuit | 1 medium (45g) | 166 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pecan Nut | 1 half (4g) | 20 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- half cup sweet milk
- one-half cups of sugar beat altogether
- one cup of bitter chocolate that has been grated
- one cup sugar
- one cup grated almonds
- one cup pecan nuts
- one teaspoon va- nilla
- one teaspoon baking powder dissolved in two tablespoons warm water
- one cup dainty flour
- one teaspoon baking powder
- one tablespoon sweet milk
- one cup flour
- one teaspoon cream tartar
- half teaspoonful soda
- two cups sugar
- two cups dainty flour
- two teaspoons baking powder
- three-quarters cup hot water stirred in last
- half cups sugar
- one cup sweet milk
- one teaspoon vanilla
- two eggs
- eight well beaten eggs
- eight stale lady fingers
- one-half grated lemon
- two tablespoons warm water
- three eggs
- four eggs
- six eggs broken together add two
- four cups dainty flour into which has been sifted thoroughly one heaping tea- sp
- one heaping tea- spoon baking powder
- two biscuit pans
Directions
Chocolate Sponge Icing. — Yolks of two eggs, half cup sweet milk, piece of butter size of walnut, one and one-half cups of sugar beat altogether, boil five minutes, remove from fire and add one cup of bitter chocolate that has been grated and melted over hot water. — Mrs. I. W. Wise.
Lady Finger Cake. — Eight well beaten eggs, one cup sugar, eight stale lady fingers, one cup grated almonds, one cup pecan nuts, one-half grated lemon and juice, one teaspoon va- nilla, one teaspoon baking powder dissolved in two tablespoons warm water. Nuts can be ground in a meat chopper. — Mrs. Martha Dodson.
Jelly Roll. — Three eggs, one cup sugar, one cup Dainty flour, one teaspoon baking powder, one tablespoon sweet milk. — Mrs. Lee Agnew.
Jelly Roll. — Four eggs, yellows and whites beaten separately, one cup sugar, one cup flour, one teaspoon cream tartar, half teaspoonful soda, salt. Bake in shallow pan in moderate oven. Turn out of pan at once, spread with jelly and roll.
Jelly Roll. — Two cups sugar, two cups Dainty flour, four eggs, two teaspoons baking powder, three-quarters cup hot water stirred in last ; flavor to suit taste and beat well. When done turn on a cloth, spread with jelly and roll. Use paper in bottom of pan. When done moisten the paper and it will come off smooth. — Mrs. H. J. Vandenbrook.
Sponge Roll. — To six eggs broken together add two and one- half cups sugar, beat fifteen minutes; add one cup sweet milk, one teaspoon vanilla, lastly beat in lightly four cups Dainty flour into which has been sifted thoroughly one heaping tea- spoon baking powder. Grease two biscuit pans and dust with flour ; pour in batter and bake in a quick oven. When done turn out on a damp napkin ; spread with jelly quickly, and roll.
Stale Sponge Cake. — Stale sponge cake may be transformed into an excellent dessert by cutting it in slices and toasting it