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 |
| Potato | 1 medium (173g) baked | 161 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Nuts | not in our table | 0 |
| 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
- one cupful
- one cupful of flour that has been sifted four
- one pound sugar
- one pound butter well creamed
- one pound flour added in small quantities
- half pound butter
- one pound flour
- two teaspoons baking powder
- one cup of butter
- two cups of sugar
- two teaspoons of royal baking powder
- half cup milk
- one cup of chopped nuts
- one cup of mashed potatoes
- half cup chocolate melted
- two cups flour
- one teaspoon of cinnamon
- one teaspoon of cloves
- one square of chocolate
- one cup of boiling water
- a teaspoonful of vanilla extract
- six eggs
- one jelly glass flour
- half lemon
- one scant teaspoon cream
- one burner on 20
- half down
- eleven eggs until they are fairly stiff
- four eggs beaten to a froth
- 20 eggs
- twelve yolks
- one teacup sweet milk
- four eggs
Directions
in mixing does not at once disappear. Add the baking powder after the flour and beat in well. Line the baking pan with oiled paper, and bake in a slow oven thirty minutes.
Sunshine Cake. — Separate six eggs, one jelly glass flour (even) and one of sugar, juice half lemon and little of the rind, one scant teaspoon cream and a little salt added to the whites and beaten until very stiff. Beat yolks lightly and add to whites, then the sugar, and fold in the flour, little by little. Bake in gas oven with one burner on 20 or 30 minutes, then turn more than half down and let remain in one hour altogether. — Mrs. J. E. Ryley.
Cup Sunshine Cakes.— Beat the whites of eleven eggs until they are fairly stiff; then add a level teaspoonful of cream of tartar and beat until fine and dry. Add the yolks of four eggs beaten to a froth; sift one cupful and a half of granulated sugar, add to the whites carefully, and add a teaspoonful of vanilla extract. When thoroughly mixed fold in gently one cupful of flour that has been sifted four or five times. Turn into greased custard cups and bake in a moderate oven for twenty minutes. When these cakes are cold they should be iced with orange icing. — Mrs. Rorer.
Golden Cake. — Yolks 20 eggs, well beaten; one pound sugar, added to eggs, one pound butter well creamed, one pound flour added in small quantities; flavor fresh lemon; bake in small tins. Excellent.
Gold Cake. — Twelve yolks, half pound butter, one pound sugar, one pound flour, one teacup sweet milk, two teaspoons baking powder, lemon extract.
Potato Cake. — One cup of butter, two cups of sugar, two teaspoons of Royal baking powder, half cup milk, four eggs, one cup of chopped nuts, one cup of mashed potatoes, half cup chocolate melted, two cups flour, one teaspoon of cinnamon, one teaspoon of cloves, vanilla, nutmeg. Icing: Two cups of sugar, one square of chocolate, one cup of boiling water. Boil