Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hickory Nut | 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
- 1 cup butter
- 1 cup sweet milk
- 3 cups flour
- 2 cups sugar
- one cup hickory nuts cut
- 4 cups flour
- 1 tablespoon cornstarch
- 3 teaspoons baking pow- der
- 7 egg whites
- 3 level teaspoons baking pow- 3 cups flour
- 8 whites
- two jelly tins
Directions
1 cup butter. 1 cup sweet milk.
7 egg whites. 3 level teaspoons baking pow-
3 cups flour. der.
2 cups sugar.
One cup hickory nuts cut and dropped in after cake has been put in pan. Flavor with vanilla and orange.
WHITE CAKE NO. 5.
8 whites. 4 cups flour.
2 cups sugar. 1 tablespoon cornstarch. 1 cup butter. 1 cup sweet milk.
3 teaspoons baking pow-
Add nuts or cherries to batter if liked. Bake in two jelly tins.