Estimated Nutrition (whole recipe, rough)
Counts 18 of 20 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Orange | 1 medium (131g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Brandy | 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-half pounds of butter
- quarter pounds of sugar
- two pounds of eggs
- four pounds of raisins
- five pounds of english currants
- two pounds of citron
- two pounds of sifted flour
- one gill to one-half pint of alcohol
- one pound of butter
- one pound of brown sugar
- one pound of sifted flour
- one-half cupful of black molasses
- three pounds of stoned raisins
- three pounds of currants
- one pound of citron
- one-half pounds of almonds
- one tablespoonful of cloves
- one-half teaspoonful of soda
- one cupful of sugar
- one cupful of molasses
- one-half cupful of butter
- one-half cupful of sour cream
- one pound of tigs
- one pound of currants
- one-half pound of almonds
- one gill of wine
- one gill of brandy
- two teaspoonfuls of cinnamon
- one teaspoonful of mace
- one cupful of butter
- two cupfuls of sugar
- one cupful of new orleans molasses
- three cupfuls of flour
- one teaspoonful of soda
- one pound of raisins
- one-half pound of citron
- one-half cupful of nuts
- one teaspoonful of vanilla
- half brown
- two nutmegs
- one near the bottom
- one about the middle
- two very large
- twelve eggs
- one-half cup- ful of brandy
- one lemon
- one nutmeg
- 67 dough
- two cup- fuls of flour
- three eggs
- one orange
- one teaspoon- ful of cloves
- one cup- ful of sour milk
- one tea- spoonful of cloves
- mace
- cloves
- cinnamon
- allspice
- nutmeg
Directions
One and one-half pounds of butter, one and three- quarter pounds of sugar, half brown and half white, two pounds of eggs, well beaten, four pounds of raisins, seeded and chopped, five pounds of English currants,
66 THE GOOD CHEER COOK BOOK.
two pounds of citron, cut fine, two pounds of sifted flour, two nutmegs, as much mace in bulk, one gill to one-half pint of alcohol, into which drop fifteen drops of oil of lemon ; weigh your butter, cut it in pieces and put where it will soften (not melt), stir the butter to a cream, add the sugar and stir until white, beat the yolks of the eggs and add to the butter and sugar. Meanwhile, another person should beat the whites to a stiff froth and put them in, then add the spices and flour, and last of all the fruit (except citron) ; put the citron in three la3^ers, one near the bottom, one about the middle, and the last layer near the top of the cake. As you lay it in, dip a spoon in cold water and smooth over the cake to make it even for the cit- ron. This will make two very large or four good-sized cakes. Bake from three to four hours slowly. It is better to have the baker bake them for you in a brick oven. The cake will keep years.
Mks. E. D. Stanley.
FRUIT CAKE— No. 1.
Twelve eggs, one pound of butter, one pound of brown sugar, one pound of sifted flour, one-half cupful of black molasses, three pounds of stoned raisins, three pounds of currants, one pound of citron, one-half cup- ful of brandy, one and one-half pounds of almonds, one tablespoonful of cloves, two of cinnamon and allspice, one-half teaspoonful of soda, grated rind and juice of one lemon, one nutmeg; beat yolks, butter and sugar together, whites to a stiff froth, and add alternately with flour, then spices and fruit; put in a pan a layer of
THE GOOD CHEEK COOK BOOK. 67
dough ; add citron as in receipt for " Wedding Cake " ; bake slowly and evenly four hours or longer.
Mrs. p. Leonard,
Fifield, Wis.
FRUIT CAKE— No. 2.
One cupful of sugar, one cupful of molasses, two cup- fuls of flour, one-half cupful of butter, one-half cupful of sour cream, three eggs, one-half teaspoonful of soda, three pounds of stoned raisins, one pound of citron, one pound of tigs, one pound of currants, one-half pound of almonds (shelled), one gill of wine, one gill of brandy, one orange, two teaspoonfuls of cinnamon, one teaspoon- ful of cloves, one teaspoonful of mace, two nutmegs, a little salt. Mrs. H. L. Cruttenden,
Northfield, Minn.
FEUIT CAKE— No. 3.
One cupful of butter, two cupfuls of sugar, one cup- ful of sour milk, one cupful of New Orleans molasses, three cupfuls of flour, one teaspoonful of soda, one tea- spoonful of cloves, two teaspoonfuls of cinnamon, one pound of raisins, one pound of currants, one-half pound of citron, one-half cupful of nuts, one teaspoonful of vanilla. Mrs. A. Hoffman.