Estimated Nutrition (whole recipe, rough)
Counts 17 of 20 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 17 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cottage Cheese | 1/2 cup (113g) 2% | 98 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Mace | 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 pint flour
- 1 teaspoon cream of tartar
- 2 tablespoons sugar
- 1 tablespoon boiling water
- one cup sugar
- 2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla
- 1 cup sugar
- 1 cup flour
- 1 quart cream
- 1 pound grated hazel
- one cup new orleans molasses
- 1 cup brown sugar
- 1 tablespoon flour
- 1 cup sour milk
- 2 tablespoons butter
- 1 cup milk
- 2 teaspoons baking powder
- 2 tablespoons grated chocolate
- 1 teaspoon cinnamon
- 1 pound cottage cheese
- one-quarter pound best butter
- 1 pound dark brown sugar
- 1 teaspoon ground cloves
- 1 lb flour
- 1 pint sifted flour
- 1 scant cup milk
- 1 well-beaten egg
- 2 eggs
- 10 cents white
- two sponge layers of 1 cup sugar
- 6 eggs
- 1 lemon
- 4 eggs
- one thousand favorite recipes ginger cake
- 1 even tablespoon ginger
- 2 sponge cake layers
- 4 lemons
- 2 lemons
- 1 whole beaten egg
- 3 eggs
- 2 layers
- cinnamon
- allspice
- cloves
- mace
Directions
One pint flour (sifted), y2 teaspoon salt, 1 teaspoon cream of tartar, % cup butter (mix through above ingredients), 2 tablespoons sugar; mix to dough with 1 scant cup milk, to which has been added 1 well-beaten egg. When well blended add y2 teaspoon baking soda dissolved in 1 tablespoon boiling water. Mix thoroughly and spread on shallow pan to thickness of y2 inch. Core and pare some apples cut into one-eighths. Cover the dough well with the apples and sprinkle over the top with sugar and grated nutmegs. Bake y2 hour. Serve hot with cream. MRS. L. M. STERN.
Marsh ma I low Cake.
One cup sugar, y2 cup butter, cream well; 2 eggs, 2 cups flour, 1 teaspoon baking powder, y2 cup milk, 1 teaspoon vanilla; mix all together thoroughly and bake in layers.
Filling. — 1 cup sugar and a little water; boil until stringy, then add 10 cents white or pink marshmallows; let dissolve in boiling syrup and spread between layers. MRS. E. MORGENSTERN.
Charlotte Russe Cake.
Bake two sponge layers of 1 cup sugar, 6 eggs, 1 cup flour, rind and juice 1 lemon, and fill with following: Whip 1 quart cream and add 1 pound grated hazel or walnuts. Flavor with a trifle vanilla and sweeten to taste. MRS. A. DINKELSPIEL.
Chocolate Tarts.
Yolks of 4 eggs, beaten with 1 cup sugar; y2 teaspoon allspice and cinnamon, and y2 cup flour. Lastly, the well-beaten whites and \y2 teaspoons baking powder. Add y2 cup assorted nuts and same of citron. Bake in a moderate oven. MRS. I. ROSENTHAL.
You can buy your rang-e on the installment plan at Prottas & Levitt Bros., 2200 First Ave.
ONE THOUSAND FAVORITE RECIPES
Ginger Cake.
One cup New Orleans molasses, 1 cup brown sugar, pinch salt, 2 eggs, y2 cup melted butter, pinch cinnamon, 1 even tablespoon ginger, y2 cup of cold water, in which put scant y2 teaspoon of bak- ing soda, 2 cups flour. Bake in moderate oven.
MRS. M. WILZINSKI.
Maraschino Pain Gateau.
Make 2 sponge cake layers.
Filling. — Maraschino juice or other liquor juice, juice of 4 lemons, sugar to taste; pour this over layers. Put over strawberries or pre- serves, then layer of almond paste.
Almond Paste. — iy2 pounds ground almonds, % pound powdered sugar, juice 2 lemons, little liquor, 1 whole beaten egg, boil all together.
MRS. GUSTAVE BROWN.
Apricot Cream Cake. Line a cake pan with dough; have some apricots cut in half. Put them on and sugar. Make a custard of 5 or 6 eggs, % cup sugar, 1 tablespoon flour, some juice of fruit, 1 cup sour milk. Add the beaten whites last. Pour over cake and bake slowly for 1 hour.
MRS. F. ROTHCHILD, Portland.
Spiced Cream Layer Cake.
Rub to a cream 2 tablespoons butter with iy2 cups pulverized sugar. Add the yolks of 3 eggs, stirring in one at a time; 1 cup milk, 2 cups flour, 2 teaspoons baking powder, add 2 tablespoons grated chocolate, 1 teaspoon cinnamon, 1 of allspice and cloves and y2 teaspoon mace. Bake in 2 layers and put whipped cream between and on top.
Cheese Cake.
For crust use either kuchen dough or pie crust.
Filling. — 1 pound cottage cheese, work until smooth; flavor with a few drops of vanilla and lemon. A little flour, 3 eggs and y2 cup sweet cream; sweeten with powdered sugar to suit taste.
MRS. J. S. COHEN. Scotch Cake.
One-quarter pound best butter, 1 pound dark brown sugar, y2 teacup dark molasses, 1 teaspoon ground cloves, 1 lb flour. Mix but- ter and sugar in pan, putting in cloves at the same time; beat thor- oughly and soften with molasses; then add 1 pint sifted flour. After mixing in flour, empty on marble and work as pastry, using the re- maining flour. Roll thin and fill the bottom of a shallow pan. Bake in a quick oven and cut in squares while hot.
MRS. I. E. MOSES.
USE RELIANCE
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