Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Tea | 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 sugar
- one pound flour
- three pounds currants
- two pounds stoned raisins
- three-quarters pounds citron
- nine eggs
- one-half tea cup wine
- one grated nutmeg
Directions
One pound of butter, one pound of sugar, nine eggs, one pound flour, three pounds currants, two pounds stoned raisins, one-half tea cup wine or brandy, from one-half to three-quarters pounds citron, one grated nutmeg, a little mace and cinnamon. Rub the butter and sugar together, when light add first the yolks and then the whites of the eggs, the yolks and whites of eggs to be l>eaten separately, then put in nearly all your flour, keeping out just enough to dust your raisins, and separate them; cut your citron in such slices as you like and put in as you put the cake in the pan; after mixing your fruit in the cake, grease
3(3 THE STAR CRYSTAL COOK BOOK.
a four-quart pan carefully, line with brown paper, "lightly buttered. Put the cake in and bake in not too hot an oven. When baked take it out of the pan, paper and all, and let cool. The next day, to keep it moist, put it back in the pan and keep it tightly covered. &•