Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 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 |
| Almond | 1 almond (1.2g) | 7 |
| Mace | not in our table | 0 |
| Cake | 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
- two pounds of flour
- two pounds of white sugar
- two pounds of currants
- two ounces of candied lemon-peel
- an ounce of mace pounded
- a pound of sweet almonds
- a pound of citron^ two ounces of candied lemon-peel
- eight eggs
- two glasses of inrandy
- three sheets of paper round the bottom of your hoop to keep it from running out
- three layers between the cake
Directions
Take two pounds of flour, two pounds of white sugar, a quarter of an ounce of mace pounded and sifted, a nutmeg grated. To each pound of flour add eight eggs; wash and pick two pounds of currants, dry them before the fire, blanch half a pound of sweet almonds and cut them in thin
I, a quarter of a pound of citron^ two ounces of candied lemon-peel, the same of orange-peel, and two glasses of Inrandy. First, beat your batter to a cream with your hand; then beat in your sugar a quarter of an hour ; then beat the whites of the eggs to a strong finoth, and mix them with your sugar and batter; beat your yolks half an hour at least, and mix them with the cake; then put in the flour and spice, keep beating it till the oven is ready; put in the brandy, and then, lastly, the currants, almonds, and sweetmeats ; tie three sheets of paper round the bottom of your hoop to keep it from running out; rub it weU with butter, put in your cake, and after it has risen, put paper on the top. It will take three hours to bake it well ; then stick a knife in, if it comes out dean it is baked enough. Some put the sweetmeats in three layers between the cake, but this depends on taste. Ice it well when cold with sugar mixed with white of egg, and dry in a cool oven or before a fire. It must be iced twice over.