Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Fudge | 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 figs
- three cups hot water
- one pound maple fudge
- two cups milk
- two tablespoons of corn starch
- half pound blanched almonds chopped fine
- one-quarter pound citron cut fine
- two tablespoons corn starch moistened
- one cup sugar
- half cup butter
- one pint new boiled milk
- half cup flour
- two cups sugar
- three-quarters cup maple sugar
- a cupful of water
- a cupful of finely chopped figs
- a pint of milk
- a small piece of butter
- half cup sugar
- two yolks well beaten
- one layer
- two eggs
Directions
Fig Filling. — Cook together a cupful of water and one of sugar; add a cupful of finely chopped figs. Cook to a paste, and when smooth spread on or between cake.
Fig Filling. — Take one pound figs, chop fine and put into a stewpan on the stove ; pour over three cups hot water and add half cup sugar. Cook all together until soft and smooth. — Mrs. Chas. King.
Maple Fudge Filling. — Melt one pound maple fudge, and when of the right consistency spread on layers. When this is partially dry spread on chocolate filling. If preferred use a thick, white, creamy icing, instead of the chocolate. — Mrs. A. H. Ellington.
Charlotte Polonaise Cake Filling. — Two cups milk, two- thirds cup sugar, butter size of egg. Let come to a boil and have ready two yolks well beaten with two tablespoons of corn starch or flour, which has been rubbed to a paste. Add some of the boiling milk to this, pour all together and stir till it thickens, flavor after it cools with vanilla. To one-half of this add half pound blanched almonds chopped fine; to the other one-quarter pound citron cut fine. Bake white layer cake and use the almond filling on one layer and the citron on the next. Then ice the cake. — Mrs. Sam Lancaster.
Cream Filling. — Boil nearly a pint of milk, then stir into it two tablespoons corn starch moistened with a little milk, two eggs, one cup sugar; when nearly done, add half cup butter and flavor to taste.
Cream Filling. — One pint new boiled milk, one cup sugar, half cup flour, two eggs; beat eggs, sugar and flour together and pour hot milk over it. Wash vessel, return to fire and cook thick over hot water. Spread between cakes. — Mrs. Wilson.
Prauline Filling for Cakes. — Two cups sugar, three-quarters cup maple sugar and enough cream to moisten thoroughly; add when it boils a small piece of butter; when it thickens stir