Estimated Nutrition (whole recipe, rough)
Counts 8 of 13 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Meat | not in our table | 0 |
| Nut | not in our table | 0 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
| Brandy | 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 of brown sugar
- quarter cup of butter
- half cup molasses
- two cups of flour
- one teaspoon cream tartar
- half teaspoon soda
- half teaspoonful each of cloves
- one pound sugar
- three-quarter pound flour
- half pound butter
- three cups sugar
- one cup butter
- two teaspoons baking powder
- one-half cups flour
- half teaspoon of bitter almond extract
- one cupful almonds
- one pound of sugar
- one teaspoon soda
- one pint hickorynut meats rolled
- two cups sugar
- two-thirds cup butter
- one cup nut kernels cut fine
- one cupful
- a pound of butter
- a pound of flour
- a pound of almonds
- a wineglassful of rose water
- a cupful of butter to a cream
- a cupful of water
- three eggs
- half nut- meg
- twelve eggs
- half glass brandy
- ten eggs
- seven eggs
- two eggs
- two cupfuls
Directions
Dark. — Half cup of brown sugar, quarter cup of butter, quar- ter cup milk, half cup molasses, two cups of flour, yolks of three eggs, one teaspoon cream tartar, half teaspoon soda, half nut- meg, half teaspoonful each of cloves, ginger, cinnamon and all- spice. Cream butter and sugar, then add the beaten yolks of three eggs, the molasses and spices, and flour, with cream tartar and soda well mixed in it. — Tested by Mrs. M. C. Woods.
Haufcier Cake. — Sixteen eggs, one pound sugar, three-quarter pound flour, half pound butter. Beat whites stiff, add sugar and beat well; add yolks beaten very light; fold in flour and add butter melted. I make half of this receipt with good suc- cess. Good. — Mrs. W. H. Wilson.
Almond Cake. — Whites twelve eggs, three cups sugar, one cup butter, two teaspoons baking powder, four and one-half cups flour, half teaspoon of bitter almond extract, one cupful almonds, blanched and shredded fine, half glass brandy or sherry wine, and when cold put on thick white icing, flavored with a few drops of bitter almond and grated almonds sprink- led thickly over the frosting. — Tennessee Cook Book.
Almond Cake. — Ten eggs, one pound of sugar, three-quarters of a pound of butter, and three-quarters of a pound of flour. Add half a pound of almonds, blanched and beaten fine, with a wineglassful of rose water.
Hickorynut Cake. — One cup butter, two of sugar, three of flour, whites of seven eggs and yolks of two eggs, one teaspoon soda, two of cream tartar, one pint hickorynut meats rolled and sprinkled with flour. Beat whites to a stiff froth. Rich and excellent.
Hickorynut Cake. — Two cups sugar, one of milk, two-thirds cup butter, three of flour, three eggs, two teaspoons baking powder, one cup nut kernels cut fine. Tried and not found wanting.
Hickorynut Cake. — Beat half a cupful of butter to a cream; add one cupful and a half of sugar, beating all the while. Measure three-quarters of a cupful of water; sift two cupfuls