Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Hickory Nut | not in our table | 0 |
| Brandy | 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 pound of butter
- one pound of brown sugar
- one pound of stoned raisins
- one pound of currants
- one-quarter pounds of flour
- one-half pounds of chopped figs
- one-half pounds of chopped blanched almonds
- one pound of citron sliced very thin
- one-half cup of molasses
- half cup of sweet milk
- three teaspoonfuls of baking powder
- one teaspoonful of cinnamon
- one-half teaspoonful of cloves
- two teaspoonfuls of lemon extract
- two teaspoonfuls of vanilla
- one-half cupfuls of sugar
- one-half cupful of butter
- one-half cupfuls of flour
- one teaspoonful of baking powder
- one cupful of raisins
- one cupful of chopped hickory nuts
- one-half cupful of currants
- eight eggs
- one nutmeg
- one-half teacup of brandy
- one-half cup- ful of corn starch
- six eggs
- nutmeg
- cinnamon
- cloves
Directions
One pound of butter, one pound of brown sugar, one pound of stoned raisins, one pound of currants, one and one-quarter pounds of flour, one and one-half pounds of chopped figs, one and one-half pounds of chopped blanched almonds, one pound of citron sliced very thin, eight eggs, one-half cup of molasses, one- half cup of sweet milk, three teaspoonfuls of baking powder, one nutmeg, one teaspoonful of cinnamon, one-half teaspoonful of cloves, two teaspoonfuls of lemon extract, two teaspoonfuls of vanilla, one-half teacup of brandy, cream the butter and sugar, add the eggs, well-beaten, put the baking powder in the flour, then rub the fruit in the flour, mix all well in a large dish stirring the spices into the mixture ; add tlie brandy the last thing before baking. When you wish it extra nice, use a thin icing, then a layer of macaroons, then ice again, generously. It is a good plan to get the baker to bake this cake in a brick oven.
Mrs. Geo. C. Ginty. hash cake.
One and one-half cupfuls of sugar, one-half cupful of butter, one and one-half cupfuls of flour, one-half cup- ful of corn starch, one teaspoonful of baking powder, whites of six eggs. For filling : One cupful of raisins, one cupful of chopped hickory nuts, one-half cupful of currants, mix together with boiled icing, put on top and between layers. You can use figs and almonds if you wish. Mrs. Waters.