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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- 5 ounces sifted flour
- 1 cup flour
- 1 cup sugar
- one pound butter
- half pound citron
- one cup of granulated sugar
- three cups sugar
- half cup corn starch
- one cup butter
- four cups sifted flour
- half cups powdered sugar
- two cups sugai*
- a cup of citron sliced thin
- one-half tumbler granulated sugar
- one tumbler of sifted flour
- one tea-spoon cream of tartar
- one tea-spoon vaniila
- eleven eggs to a stiff froth
- one-quarter gills
- two eggs
- two tea-cups of sugar
- half tea- spoonful of citric acid in a table-spoonful of water
- 11 eggs
- 1 tea-spoonful cream of tartar
- 1 tea-spoonful vanilla
- 96 cakes
- 10 eggs beaten
- 1 tea-spoon cream tartar
- ten eggs the whites
- three tea-spoons baking powder
- two table-spoons of water
- two whites of twelve eggs
- four small cups flour
- two tea-spoons baking powder
- five eggs
- three layers in deep jelly-tins
- three eggs beaten stiff
- six table-spoous grated chocolate
- two tea-spoons vanilla
- eight eggs
- three full cups flour
- three tea-spoons bak- eggs
- cinnamon
- allspice
- cloves
Directions
One-half tumbler granulated sugar, one tumbler of sifted flour, one tea-spoon cream of tartar, one tea-spoon vaniila; sift the flour four times, then add the cream of tartar and sift again, but have the right measure before adding the cream of tartar; sift sugar and measure; beat the whites of eleven eggs to a stiff froth, then add the sugar lightly, a little at a time, then the flour the same way, then the vanilla; do not stop beating until you put in the pan to bake. Bake forty minutes in a moderate oven, not opening the door for the first fifteen minutes; try, and if not done, let stand a few moments longer. The tumbler must hold two and one-quarter gills.
Icing. — Whites of two eggs, two tea-cups of sugar; boil the sugar with just enough water to moisten it; pour boiling hot, very slowly over the beaten eggs; dissolve a small half tea- spoonful of citric acid in a table-spoonful of water and put in enough of it to make a pleasant flavor.
ANGELS' FOOD- No. 2.— Mrs. Jno. M. Clark, Meadville.
Whites of 11 eggs, f lb. granulated sugar, 5 ounces sifted flour, 1 tea-spoonful cream of tartar, 1 tea-spoonful vanilla. Beat the whites very stiff; add the sugar, then the flour gently; sift the flour four times, then measure, add the cream of tartar and sift again; vanilla last; keep beating till you put in the pan. Bake forty minutes in a moderate oven. Do not grease the pan. When done turn upside down to cool, then take from the pan and ice.
Don't breathe or talk while making or baking.
ANGELS' FOOD — No. 3.— Mrs. F. F. Adams.
Whites 10 eggs beaten, 1 cup flour,
1 tea-spoon cream tartar.
1 cup sugar, Sift together three times.
Mix in eggs and vanilla.
BLACK CAKE. — Mrs. Cannon, Danville. One pound butter, one of brown sugar, one of flour, one of raisins, one of currants, half pound citron, table-spoon each cinnamon, allspice and cloves, ten eggs the whites and yolks beaten separately, three tea-spoons baking powder; add just before baking a wine-glassful brandy or third of a cup good molasses; seed raisins, chop citron fine, and wash and dry the currants; mix butter and sugar, add the eggs, and lastly the flour in which the fruit, spices and baking powder have been well mixed. Bake in a six-quart pan four hours.
BOILED FROSTING. — Mrs. F. F. Adams. One cup of granulated sugar, two table-spoons of water, two
Whites of twelve eggs, three cups sugar, small cup butter, a cup sweet milk, four small cups flour, half cup corn starch, two tea-spoons baking powder, lemon to taste. Adding a cup of citron sliced thin and dusted with flour, makes a beautiful citron cake.
One cup butter, two of sugar, one of milk, five eggs, leaving out the whites of three, four cups sifted flour, two tea-spoons baking powder; bake in three layers in deep jelly-tins. For icing, take whites of three eggs beaten stiff, one and a half cups powdered sugar, six table-spoous grated chocolate, two tea-spoons vanilla.
The whites of eight eggs, two cups sugai*, one of butter, three full cups flour, one of sweet milk, three tea-spoons bak-