Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| 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 |
| Almond | 1 almond (1.2g) | 7 |
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
- two cupfuls of pulverized sugar
- one-quarter cupful of butter
- one cupful of sweet milk
- three cupfuls of flour
- one-half teaspoonfuls of baking powder
- one pound of almonds
- three cupfuls of sugar
- one cupful of butter
- one cupful of sour milk
- one teaspoonful of soda
- four cupfuls of flour
- one-half cupful of butter
- two cupfuls of sugar
- one-half cupful of sweet milk
- two teaspoonfuls of baking powder
- one tablespoonful of corn starch
- one pint of milk
- one teaspoonful of vanilla
- one teaspoonful of cream of tartar
- a cupful of pulverized sugar
- four eggs beaten very light
- one-half tea- 50 the good cheer cook book
- four layers
- one cup- ful of sweet cream to a froth
- five eggs
- one-half cup- fuls of flour
- two eggs
- eleven eggs
- one-half tumblerfuls of sifted granulated sugar
- one tumblerful of sifted flour
- 51 eggs to a stiff' froth on a large platter
- one-fourth gills
- eight eggs
- two tumblerfuls of sugar
- two tumblerfuls of flour
Directions
Two cupfuls of pulverized sugar, one-quarter cupful of butter, one cupful of sweet milk, three cupfuls of flour, two and one-half teaspoonfuls of baking powder, whites of four eggs beaten very light, one-half tea-
50 THE GOOD CHEER COOK BOOK.
spoonful of vanilla, bake in four layers, whip one cup- ful of sweet cream to a froth, stirring gradually into it half a cupful of pulverized sugar, a few drops of vanilla, one pound of almonds, blanched and chopped fine ; spread thickly between layers; frost top and sides.
Mrs. J. RuMSEY.
ALMOND CUSTARD CAKE-No. 1.
Three cupfuls of sugar, one cupful of butter, one cupful of sour milk (loppered), one teaspoonful of soda, five eggs, four cupfuls of flour; bake in layers, and put together with the custard used in "Almond Custard Cake— No. 2."
ALMOND CUSTARD CAKE— No. 2.
One-half cupful of butter, two cupfuls of sugar, one-half cupful of sweet milk, two and one-half cup- fuls of flour, five eggs, two teaspoonfuls of baking powder.
Custard. — Two eggs, one tablespoonful of corn starch, one pint of milk, make very sweet, one pound of almonds, blanched and chopped fine; cook the custard until thick, add the almonds, and spread between layers. Mes. H. J. Goddard.
ANGELS' FOOD. Use the whites of eleven eggs, one and one-half tumblerfuls of sifted granulated sugar, one tumblerful of sifted flour, one teaspoonful of vanilla, one teaspoonful of cream of tartar, sift the flour four times, add the cream of tartar and sift again, measure it before adding the cream of tartar, sift the sugar and measure it, beat the
THE GOOD CHEER COOK BOOK. 51
eggs to a stiff' froth on a large platter; on the same platter, add the sugar lightl}^ then the flour very gently, then the vanilla ; do not stop beating until you put it in the pan to bake; bake forty minutes in a moderate oven ; try with a straw ; do not open the oven until the cake has been in fifteen minutes ; turn the pan upside down to cool. When cold, use a knife to loosen around the sides if it does not drop out before. Never grease the pan ; the tumbler for measuring must hold two and one-fourth gills; the pan should have feet at the top to prevent the cake touching when turned to cool. Mrs. Hiram Allen,
Bradford, Pa.
"AUNTY BEALL'S" SPONGE CAKE.
Eight eggs, whites and yolks beaten separately, two tumblerfuls of sugar, two tumblerfuls of flour, flavor with lemon ; bake in a sheet. Beat the whites to a stifle froth, add the yolks to the whites which have been previously beaten very light, stir in slowly the sugar, and lastly the flour ; put together as quickly as possible ; do not beat; bake in a moderate oven. Make this cake on a large platter.