Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Cake | 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 teaspoonful baking-powder
- half cup of flour
- three cups sugar
- two cups flour
- one cup water
- two cups of flour to which has been added two teaspoonfuls of baking powder
- two teaspoonfuls of baking powder
- one cup of sugar add one-half cup of water
- one pint of confectioners' molasses
- one cup of butter
- one teaspoonful of soda
- one teaspoonful of cloves
- a cup of sugar
- a cup of flour
- a tablespoonful of sweet cream
- 4 eggs
- 2 eggs
- six eggs
- two cake
- one-half cup of water
- two eggs
- one level teaspoonful of ginger
- lemon juice
- ginger
- cloves
Directions
Lady Fingers or Sponge Drops*
% cup sugar.
% saltspoonful salt.
I scant cup flour. Juice and rind of half a lemon.
Beat the yolks until light, add the sugar, and the grated rind of the lemon, which has been mixed with the sugar, then the lemon juice, the stiffly beaten whites and lastly fold in lightly the flour. Do not beat after adding the flour. Bake in lady finger tins, or drop by spoonfuls on buttered tin sheets. Sprinkle with powdered sugar, and bake in a very slow oven.
MRS. G. R. H.
Sponge Cake Lady Fingers*
One-half a cup of sugar, two-thirds of a cup of flour, and a tablespoonful of sweet cream. Bake in lady finger tins.
MRS. J. D.
Velvet Sponge Cake*
i cup flour. i i cup sugar,
1 teaspoonful baking-powder, j i teaspoonful lemon extract.
2 eggs. I % scant cup boiling water.
Sift the baking powder with one-half of the flour. Beat the eggs very light, add sugar and flavoring, beat again thoroughly ; then add the half cup of flour with- out the baking-powder; beat very hard, add the flour and baking-powder and gradually stir in the boiling water.
MRS. T. A. SHERBURNE.
Berwick Cake.
Take six eggs, beat five minutes, add three cups sugar, beat three minutes ; add two cups flour, beat two
CAKE. IOI
minutes ; add one cup water, beat one minute ; add two cups of flour to which has been added two teaspoonfuls of baking powder, beat thoroughly and flavor with lemon.
MRS. J. W. CLARK.
Chocolate Frosting*
i square melted chocolate. I cup confectioner's sugar.
i tablespoonful milk, Vanilla to taste.
MRS. C H. BALDWIN.
Soft Frosting*
To one cup of sugar add one-half cup of water and boil until it will harden in cold water. Then pour this on the whites of two eggs, which have been beaten light, and stir thoroughly.
MRS. J. W. CLARK.
Ginger Snaps.
Boil together one pint of confectioners' molasses, one cup of butter, and one teaspoonful of soda. When cold, add one level teaspoonful of ginger, one teaspoonful of cloves, and as much flour as you can roll in.
MISS M. D. WHITE.
Ginger Snaps.
% cup butter and lard mixed, j I cup brown sugar.
% cup sweet milk. % cup molasses.
i teaspoonful soda. | % teaspoonful ginger.
Flour enough to roll thin.