Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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 cup white sugar
- half cup butter
- half cup milk
- half teaspoonful breadmaker's baking powder
- two cups flour
- half cup brown sugar
- quarter cup butter
- half cup molasses
- quarter cup milk
- half teaspoonful allspice
- half teaspoonful of breadmaker's baking powder
- three eggs
- half nutmeg
- one tea- spoonful cinnamon
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Directions
Light—One cup white sugar, half cup butter, half cup milk, whites of three eggs, one and a half teaspoonful Breadmaker’s Baking Powder, two cups flour.
Dark—Half cup brown sugar, quarter cup butter, half cup molasses, quarter cup milk, half nutmeg, one tea- spoonful cinnamon, half teaspoonful allspice, one and a half teaspoonful of Breadmaker’s Baking Powder, two cups flour, yolks of three eggs. Butter your mould, and put in the dark and light batter in alternate table- spoonfuls.
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LESSONS IN CAKEMAKING, 43