Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Water | not in our table | 0 |
| Icing | 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 sweet cream
- two squares baker's chocolate
- half pint milk
- two cups sugar
- quarter pound chocolate
- quarter pound of almond maca- roons
- one cup sugar
- one teaspoon flour
- two teaspoonfuls of corn starch
- half cup water
- half cup butter after cooking
- one pound sugar
- quarter pound butter
- one pound of granulated sugar
- one cupful of maple syrup
- three cups sugar
- one-half cups water
- seven tablespoons water
- three pounds sugar
- one cup water
- one-eighth teaspoon cream tartar
- two cups of sugar in icing pan
- ten tablespoons sweet milk
- half cup sugar
- a cupful of almonds finely shredded
- two eggs
- one cnp sugar
- one heap- ing tablespoon butter
- two cupful s of sugar
- two lemons
- one teacupful of cream
- four lemons
- one table- spoon corn starch
- five yolks
- six eggs
- two large lemons over one pound of granulated sugar
- five eggs
- three eggs
- four eggs over
- one large juicy lemon
- one layer
- butter the size of an egg
Directions
Chocolate Filling. — Yolks two eggs, one cnp sugar, one heap- ing tablespoon butter, one cupful sweet cream; put over the fire, and when it comes to boiling point stir into it two squares Baker's chocolate and cook until thick. Flavor with vanilla and beat until ready to spread on the cake.
Chocolate Macaroon Filling. — Half pint milk, two cups sugar, quarter pound chocolate, quarter pound of almond maca- roons, broken into bits. Let the mixture boil together a few minutes till it becomes thick. Decorate the cake with whole macaroons.
Lemon Filling. — Yolks two eggs, one cup sugar, three-quar- ters cup milk, one teaspoon flour or corn starch ; beat the yolks well with the sugar and pour the boiling milk on them ; return to the fire and cook until thick. — Mrs. Geo. Gooch.
Lemon Filling. — Mix together two eggs, two cupful s of sugar, the juice of two lemons and grated rind of one, one teacupful of cream or new milk, a lump of butter the size of an egg, and two teaspoonfuls of corn starch. Boil in double boiler till thick. Spread when cool.
Lemon Filling. — Four lemons, two cups sugar, one table- spoon corn starch, five yolks, half cup water; boil till thick; add half cup butter after cooking.
Lemon Cream Filling. — Grated rind and juice four lemons, one pound sugar, quarter pound butter, six eggs; cook in double boiler until thick as honey and put between cake. Half of this recipe makes enough for medium size cake. — Mrs. W. H. Wilson.
Lemon and English Walnut Filling. — Squeeze the juice of two large lemons over one pound of granulated sugar. When smooth spread over loaf cake, cut into squares and place one or more English walnut kernels on each square, while soft.
Icing for Filling. — Two cups sugar, whites two eggs; put sugar in saucepan with enough water to moisten; have the eggs beaten just enough to break the whites; pour the boiling
174 HOW WE COOK IN TENNESSEE.
sugar on it, beating all the while. Set the bowl in a larger bowl of ice water and continue beating until it is nice and creamy; flavor with lemon.
Maple Nut Frosting. — Boil one and seven-eighths cupful of powdered sugar, one cupful of maple syrup and half a cupful of thin cream together until when it is tried a soft ball may be formed in cold water. Remove from the fire, add three-quarters of a cupful of almonds finely shredded and beat until the frost- ing is of the right consistency to spread.
Icing. — Five eggs, three cups sugar, one and one-half cups water; cook the sugar and water until it will harden at once when dropped in cold water. Then pour the boiling sugar on the well beaten whites and beat until stiff. Flavor with lemon or tartaric acid. — Miss Lizzie Treadwell.
Icing. — Two cups sugar, seven tablespoons water; cook until it ropes, then pour over the beaten whites of three eggs, stir- ring all the time. — Miss Mary Bond.
Icing. — Whites six eggs, three pounds sugar, almost one cup water ; cook till it ropes ; beat eggs stiff ; pour syrup over slow- ly, beating all the while; after beating nicely put in one-eighth teaspoon cream tartar, flavor and beat till stiff. Excellent for filling too. — Mrs. John Parker.
Icing for Cake. — Put two cups of sugar in icing pan; break whites four eggs over it; add juice of one large juicy lemon; put this in pan of boiling water and cook until thick, beating all the time.— Mrs. W. H. Wilson.
Cooked Icing. — Whites three eggs, three cups sugar, one cup water; put on sugar and water and let boil till it will spin a thread when dropped from a spoon. Beat whites just a little and pour on the boiling syrup, beating all the while until it is cold. If used as a cake filling add chopped raisins in one layer and nuts in the next.
Milk Icing. — Ten tablespoons sweet milk, half cup sugar; boil six minutes and beat till cold. — Mrs. W. H. Wilson.