Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- a pound of sugar sifted through a lawn sieve
- a pound of potato flour
- two lemons grated
- twelve eggs
- ten eggs
- 99 from the yolks^ put the yolks into a bowl
- one lemon^ wiiieh must be ^ted on the sugar before pounding
- half full
Directions
Take fourteen ounces of fine flour dried and sifted^ a pound of sugar sifted through a lawn sieve or silk^ and the rinds of two lemons grated ; put a deep pan on a slow stove or before the fire, so as to make the pan quite hot ; break in twelve eggs and whisk them till the eggs become quite white and thick; then put in the sugar, and whisk it very well for five minutes, then let it stand whilst the pans are buttering ; again beat the eggs for about five minutes, then put in the flour and lemon-peel, take out the whisk and mix the batter with a spoon ; fill your pan or little moulds, put them on a baking-sheet, sift a little sugar over them and put them into the oven — it ought to be very quick. They will bake in a few minutes if in small moulds, or if baked as a cake, about an hour. This batter is also used to make Naples^ biscuits. The flavour naight be varied by using vanilla, and putting some candied citron or lemon-peel, cut thin, into the cake.
ANOTHER KECIPE FOR SPONGE CAKB — FRENCH.
Take ten eggs, separate carefally the whites
CAKES. 99
from the yolks^ put the yolks into a bowl with one pound of sugar and the rind of one lemon^ wiiieh must be ^ted on the sugar before pounding; beat it well together, and add half a pound of potato flour. Have the whites of the eggs beaten in a separate basin to the consistency to bear the weight of a shilling ; mix them with the other ingredients, all tide time beating with a silver fork. Have a buttered mould ready, dust sugar over it ; put in your cake, taking care not to fill the pans more than half full, as the cake rises very much; place the cakes into a gentle oven. When the cake begins to brown, and appears to be sufficiently done, take it out of the oven, and turn out of the mould.