Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 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 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | not in our table | 0 |
| 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
- two cupfuls of sugar
- two-thirds cupful of butter
- one cupful of sweet milk
- three cupfuls of flour
- two teaspoonfuls of baking powder
- one tablespoonful of molasses
- one-half cupful of citron
- one teaspoonful each of cinnamon
- one-half cupful of butter
- two cupfuls of flour
- one teaspoonful of soda
- one teaspoonful of cloves
- one pound of stoned raisins
- one pound of english walnuts
- one teaspoonful of brandy
- one cupful of sugar
- half cupful of sweet milk
- one-half cupful of corn starch
- one-half cupfuls of flour
- one pound of figs cut in pieces
- two-thirds cupful of sugar
- three cupfuls of flour sifted
- one pound of figs
- one-half cupful of 64 the good cheer cook book
- one cupful of water
- four tablespoonfuls of melted butter
- two-thirds cupful of sweet milk
- one pound of raisins
- one pound of almonds
- three-quarters pound of figs
- one-half pound of citron
- one cupful of sour milk
- two teaspoonfuls of soda
- three tablespoonfuls of butter
- two teaspoonfuls the good cheek cook book 65 of baking powder
- one cupful of sour cream
- six tablespoonfuls of melted butter
- three teaspoonfuls of baking powder
- three eggs
- 63 raisins
- two cupfals of brown sugar
- one scant cupful of sour milk
- five eggs
- two teaspoon- fuls of cinnamon
- one-half nutmeg
- four halves
- one teaspoon- ful of baking powder
- four eggs
- two teacupfuls of sugar rolled fine
- one scant
- half teacupful of butter
- four eggs beaten separately
- one egg
- one tea- spoonful of vanilla
- three eggs beaten to a stiff froth
- two cakes
- two eggs
- one-half table- spoonfuls of butter
- one cup- ful of sugar
- one teaspoon- ful of soda
- nutmeg
Directions
Two cupfuls of sugar, two-thirds cupful of butter, one cupful of sweet milk, three cupfuls of flour, three eggs, two teaspoonfuls of baking powder, flavor with lemon, bake half in jelly tins; to the remainder add one tablespoonful of molasses, oneteacupful of chopped
THE GOOD CHEER COOK BOOK. 63
raisins, one-half cupful of citron, one teaspoonful each of cinnamon and cloves. Bake same as white cake and put together with frosting, alternating dark and light. Mrs. D. G. Purman,
Washington, D. C.
ENGLISH NUT CAKE WITH RAISINS. Two cupfals of brown sugar, one-half cupful of butter, one scant cupful of sour milk, yolks of five eggs, two cupfuls of flour, one teaspoonful of soda, two teaspoon- fuls of cinnamon, one teaspoonful of cloves, one-half nutmeg, one pound of stoned raisins, one pound of English walnuts, one teaspoonful of brandy ; save twenty-four halves for top, chop the rest and put in cake. Mrs. T. J. Cunningham.
FIG CAKE— No. 1.
One cupful of sugar, one-half cupful of butter, one- half cupful of sweet milk, one-half cupful of corn starch, one and one-half cupfuls of flour, one teaspoon- ful of baking powder, whites of four eggs.
Filling. — One pound of figs cut in pieces, two-thirds cupful of sugar, water enough to stew.
Mrs. F. T. Condit.
FIG CAKE— No. 2.
Two teacupfuls of sugar rolled fine, one scant, half teacupful of butter, cream the sugar and butter together, four eggs beaten separately, one cupful of sweet milk, two teaspoonfuls of baking powder, three cupfuls of flour sifted.
Filling. — One pound of figs, one-half cupful of
64 THE GOOD CHEER COOK BOOK.
sugar, one cupful of water, white of one egg, one tea- spoonful of vanilla. Let the sugar and water boil until clear, then drop in the figs and boil until tender enough to mash ; remove from the fire and cool a little after mashing; stir in the egg slightly beaten, then the vanilla, and spread between layers and frost.
Mrs. a. J. Bate.
FIG CAKE— No. 3.
Beat the yolks of three eggs with not quite two cupfuls of sugar, then add four tablespoonfuls of melted butter, two-thirds cupful of sweet milk, whites of three eggs beaten to a stiff froth, and lastly two cupfuls of flour, and two teaspoonfuls of baking powder. This quantity will make two cakes.
Fig paste for cake. — One pound of raisins, one pound of almonds, three-quarters pound of figs, one-half pound of citron ; blanch the almonds by pouring hot water over them ; chop fine and moisten with brandy or wine ; it will require a good-sized cupful ; place between layers, first frosting, then fig paste alternately.
Mrs. Daisy Grossman.
FRIED cakes— No. 1.
One cupful of sugar, two eggs, one cupful of sour milk, two teaspoonfuls of soda, two and one-half table- spoonfuls of butter, salt and nutmeg; mix soft as possible. Mrs. Himmelsba(jh,
FRIED CAKES— No. 2.
Three eggs, three tablespoonfuls of butter, one cup- ful of sugar, one cupful of sweet milk, two teaspoonfuls
THE GOOD CHEEK COOK BOOK 65
of baking powder, cinnamon or nutmeg to flavor, mix just stiff enough to roll out nicely.
Mrs. Culver,
Bay City, Mich.
FRIED CAKES— No. 3.
Two eggs, one cupful of sour cream, one cupful of sour milk, one cupful of sugar, a little salt, one teaspoon- ful of soda, a little cream tartar if the milk is not very sour, cinnamon or nutmeg to flavor.
Mrs. J. COMERFORD. FRIED CAKES— No. 4.
One cupful of sugar, one cupful of sweet milk, six tablespoonfuls of melted butter, three teaspoonfuls of baking powder. Mix soft ; let the sugar and milk stand together twenty minutes ; flavor with nutmeg.
Mrs. W. L. Pierce.