Estimated Nutrition (whole recipe, rough)
Counts 12 of 17 ingredients — the other 5 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 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 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 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 |
| Mace | not in our table | 0 |
| Brandy | not in our table | 0 |
| Rose | 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
- three pints flour
- two cups sugar
- two-thirds cup butter
- two-thirds cup sweet milk
- three cups flour
- one cup sugar
- three-fourths cup butter
- half cup sweet milk
- half cups flour
- one pound halved figs
- 2 cups sugar
- 3 cups flour
- 1 cup cold water
- 1 cup raisins
- 1 cup figs
- one pint sweet milk
- 1 pound flour
- 1 pound butter
- 2 pounds currants
- 2 pounds raisins
- 3 pounds raisins
- 1 pound currants
- 1 pound white sugar
- 1 pound citron
- eight eggs
- three heaping tea-spoons baking powder thoroughly sifted
- half tea-spoons baking powder sifted in a little more than one
- seven eggs thoroughly beaten
- one whole egg
- one tea- spoon allspice
- two long pie-tins
- 6 eggs
- 3 tea-spoons baking powder
- one egg
- 3 eggs
- 1 tea- cup granulated sugar
- 2 table-spoons cold water
- 1 tea-spoon baking powder
- two cakes baked in pie-pans
- four cakes baked in jelly-pans
- two table-spoons corn starch
- half tea-cup sweet milk
- two well beaten eggs
- half tea- cup butter stirred until dissolved
- one tea-spoon vanilla
- 10 eggs beaten separately
- 1 table-spoon cinnamon
- 1 tea-spoon mace
- 1 tea-spoon cloves
- 1 nutmeg
- 2 glasses brandy
- 1 tea-spoon cinnamon
- 12 egg
- 1 large glass brandy
- 1 glass rose water
- 2 table-spoons cloves
- 2 nutmegs
Directions
A large cup butter, two and a half of sugar, oue of sweet milk, three pints flour with three tea spoons baking powder, whites of sixteen eggs, a pound and a quarter of figs well floured and cut in strips" like citron; no flavoring.
FIG CAKE— No. 2.— Mrs. Fisk, Ashtabula.
Silver Part. — Two cups sugar, two-thirds cup butter, not quite two-thirds cup sweet milk, whites of eight eggs, three heaping tea-spoons baking powder thoroughly sifted with three cups flour; stir sugar and butter to a cream, add milk and flour, and last white of eggs.
Gold Part. — One cup sugar, three-fourths cup butter, half cup sweet milk, one and a half tea-spoons baking powder sifted in a little more than one and a half cups flour, yolks of seven eggs thoroughly beaten, and one whole egg, one tea- spoon allspice, and cinnamon until you can taste it. Bake the white in two long pie-tins. Put half the gold in a pie-tin, and lay on one pound halved figs (previously sifted over with flour), so that they will just touch each other, put on the rest of the gold and bake. Put the cakes together with frostiug while warm, the gold between the white ones, and cover with frosting.
FIG CAKE— No. 3.
2 cups sugar, \ cup butter,
3 cups flour, 1 cup cold water,
Whites of 6 eggs, 3 tea-spoons baking powder.
Bake in layers. Filling. —
1 cup raisins, 1 cup figs,
f cup sugar, . White of one egg.
Beat all together and place between the layers.
FRENCH CREAM CAKE. — M iss H. Ball
3 eggs, 1 tea- cup granulated sugar.
\\ cups flour, 2 table-spoons cold water,
1 tea-spoon baking powder.
This is enough for two cakes baked in pie-pans, to be split while warm, spreading the hot custard between them, or for four cakes baked in jelly-pans, with the hot custard spread between them, the latter being the preferable plan. For cus- tard, boil nearly one pint sweet milk, mix two table-spoons corn starch with a half tea-cup sweet milk, add two well beaten eggs; when milk has boiled add nearly a tea-cup sugar and stir in slowly the corn starch and eggs; add a half tea- cup butter stirred until dissolved, flavor with one tea-spoon vanilla, and spread between cakes while hot. This cake can be used as a pudding by pouring over each piece a spoonful of the custard that is left.
FRUIT CAKE— No. 1.— Mrs. John Shirley. Bradford. Pa.
1 pound flour, 1-J pounds brown sugar,
1 pound butter, 2 pounds currants.
2 pounds raisins, \ pound figs,
^ pound dates, \ pound citron,
10 eggs beaten separately. 1 table-spoon cinnamon.
1 tea-spoon mace, 1 tea-spoon cloves.
1 nutmeg, 2 glasses brandy.
\ pound almonds.
FRUIT CAKE — No. 2.— Mrs. Joseph 31c Carter.
3 pounds raisins, 6 eggs,
1 pound currants, \ pound citron.
\ pound butter, -J pound flour.
-J pound brown sugar, 1 tea-spoon cinnamon.
1 tea-spoon cloves, 1 nutmeg,
J pint wine. \ pint brand}-.
\ tea-cup molasses.
Rub butter and sugar together, then yolks and part of flour, then whites with rest of the flour, wine and brandy last : bake four hours.
FRUIT CAKE— No. 3.
1 pound flour, 1 pound butter.
1 pound white sugar, 12 egg-.
1 large glass brandy. 1 glass rose water,
1 pound citron. 2 pounds raisins.
2 table-spoons cloves and cin- 2 pounds currants, namon. 2 nutmegs.