Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Almond | 1 almond (1.2g) | 7 |
| Hickory Nut | not in our table | 0 |
| Meat | 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 cupful of sweet milk
- one-half cupful of yeast
- one-half pound of cocoanut
- one-half pound of rolled
- one teaspoonful of bitter almond
- one cupful of hickory nut meats pounded tine
- one cupful of sugar
- one-half cupful of butter
- one-half cupfuls of white sugar
- one-half cupful of sweet milk
- one-half cupfuls of flour
- one-half teaspoonful of soda
- one teaspoonful of cream of tartar
- one cupful of brown sugar
- one-half cupful of molasses
- half cupfuls of flour
- one teaspoonful cream of tartar
- three-quarters pound of butter
- one pound of flour
- one pound of sugar
- a piece of butter the size of an egg
- three eggs beaten separately
- 73 macakoons --
- three eggs beaten to a stiff froth
- one-half eggs
- two tablespoon- fuls of tiour
- four eggs
- one-half tea- spoonful of soda
- one teacupful of the batter
- butter the size of an egg
Directions
One cupful of sweet milk, warmed with a piece of butter the size of an egg, three eggs beaten separately, one-half cupful of yeast, flour to make stiff" enough to drop from the spoon. Let rise over night ; in the morn- ing drop the batter from the spoon on a well-floured board ; let them rise half an hour, then fry in hot lard. When done, roll in sugar and cinnamon mixed together.
Mrs. Hollon Richardson.
THE GOOD CHKER COOK BOOK. 73
MACAKOONS— No. 1.
Whites of three eggs beaten to a stiff froth, one-half pound of cocoanut, one-half pound of rolled and sifted crackers, one teaspoonful of bitter almond, bake on a greased paper.
MACAROONS— No. 2.
One cupful of hickory nut meats pounded tine, one cupful of sugar, one and one-half eggs, two tablespoon- fuls of tiour.
MAEBLE CAKE— No. 1.
For the white : One-half cupful of butter, one and one-half cupfuls of white sugar, one-half cupful of sweet milk, two and one-half cupfuls of flour, whites of four eggs, one-half teaspoonful of soda, one teaspoonful of cream of tartar. For the dark : One cupful of brown sugar, one-half cupful of butter, one-half cupful of molasses, one-half cupful of sweet milk, two and one- half cupfuls of flour, yolks of four eggs, one-half tea- spoonful of soda, one teaspoonful cream of tartar.
Mrs. a. Hoffman.
MARBLE CAKE— No. 2.
Three-quarters pound of butter, one pound of flour, one pound of sugar, the whites of twent}'- eggs ; mix in the usual way ; take out one teacupful of the batter, mix well in it a tablespoonful each of ginger, nutmeg, cinnamon and allspice, teaspoonful each of mace and cloves. Put about half of the white batter into the cake pan, then put in the dark batter, then the rest of the white and bake. Mrs. S. W. Chinn.
74 THE GOOD CHEEK COOK BOOK.