Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 sugar
- three pounds of flour
- one pound of white sugar
- nine ounces of flour
- quarter pound of currants
- three eggs
- 2 little
- 2 finest ith the o make thinly
- cinnamon
- nutmeg
Directions
One pound of sugar, pounded cinnamon, a little grated nutmeg, three pounds of flour, a little rose water, three eggs, melted butter. Sift the sugar, cinnamon and nutmeg into the flour (which must be of the finest kind ; add the rose water to the eggs, and mix with the flour, etc., then pour in enough melted butter to make it a good thickness and roll out. Mould well, roll thinly, and cut into such shapes as you like.
ROCK BISCUITS. Half a dozen eggs, one pound of white sugar, nine ounces of flour, a quarter pound of currants; beat the eggs until very light; add the sugar, and mix thoroughly ; add the flour and currants, gradually mix- ing all the time. Place upon greased tins in the form This is best done with a fors.
Bake half an hour, and keep in a tin canister,
ix well; r whites d squirt led up;
nd beat 1en add ‘ar, and dd one 1dd the add an- s; beat 1e sides oderate
2 little . water, inNamon 2 finest ith the o make thinly,
r, nine 3; beat id mix ly mix- 1e form
Pea eats d lOT ve
LESSONS IN CAKEMAKING. 51