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 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Almond | 1 almond (1.2g) | 7 |
| Cake | not in our table | 0 |
| Brandy | 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
- six pieces of cane about 18 inches long
- two pieces half the length
- three pound cakes
- six pound cakes
- a pint of warm milk
- one end
- two eggs at a time
- 2 ozs
- 6 eggs
- 4 yolks
- 4 ozs
- three layers as you put the cake up
- 3 lbs
- 2 lbs
- 24 eggs
- 8 ozs
- 8 eggs
- 62 bread
- 16 eggs
- 6 ozs
- 6 lbs
- 0 orange
- 8 almonds
- 6 mixed spice *
- 12 eggs
- 24 brandy
- 1 ful
Directions
139. Another Way. — Take six pieces of cane about 18 inches long, tie them fast together at one end, but in order to make them open put in the middle, where you tie them, one or two pieces half the length. This is called a mixing- rod. Provide a tall pot, as upright as can be procured, which make hot ; work your butter on a marble slab, then put it in the pan and work it well round with the rod until it is nicely creamed ; put in the sugar and incorporate both together ; add one or two eggs at a time, and so on progressively until they are all used up ; work away with the rod with all speed, and as soon as it is properly light (which you may know by its rising in the pan) take it out and mix in the flour, spices, currants, &c., with a spatter. This is esteemed the very best way of mixing cakes.
140. — Citron Cake.
i lb. of butter, i lb. 2 ozs. of sugar, 6 eggs, and 4 yolks ; 1 lb. 4 ozs. of flour. Cut 4 ozs. of green citron in long thin pieces and place them in two or three layers as you put the cake up. It must be baked in a deep tin or rim papered with fine paper. Neatly buttered and baked in a slow oven.
141.— Common Fruit Cake.
3 lbs. of butter, 2 lbs. of sugar, 24 eggs, 5^ lbs. of flour, 4! lbs. of currants, 1 lb. 8 ozs. of lemon and orange peel, a little mace, a pint of warm milk, £ oz. of soda, about i oz. cream of tartar. Proceed as directed.
142. — Pound Cakes.
1 lb. of butter, 1 lb. of sugar, 8 eggs, 1 lb. 2 ozs. of flour, 1 lb. 8 ozs. of currants, 8 ozs. of orange and lemon peel. Pro- ceed as directed.
143.— Seed Cakes.
1 lb. of butter, 1 lb. of sugar, 8 eggs, 1 lb. of flour, caraway
62 BREAD AND BISCUIT BAKER'S ASSISTANT.
seeds. Some put i tablespoonful of brandy and 2 ozs. of cut almonds.
144. — Two and Three Pound Cakes.
2 lbs. 4 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 6 ozs. of flour, 3 lbs. 8 ozs. of currants, 1 lb. 8 ozs. of orange, lemon, and citron ; almonds and brandy if required ; f oz. of cream of tartar and carbonate of soda. Proceed as directed.
145.— Another Seed Cake.
2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 2 lbs. 4 ozs. of flour, 4 ozs. of cut almonds, caraway seeds, and a glass of brandy ; f oz. of cream of tartar and carbonate of soda. Pro- ceed as directed.
146. — Four and Six Pound Cakes.
2 lbs. 8 ozs. of butter, 2 lbs. of sugar, 16 eggs, 3 lbs. 8 ozs. of flour, 6 lbs. of currants, 2 lbs. of orange and lemon, citron and almonds. Proceed as directed.
147. — Bride Cakes.
The following mixtures are made in a few first-class shops, and the recipes for the same are not generally known. The prices quoted allow for almond-icing as well.
Ingredients.
. lb. oz.
Orange and citron, mixed
Mixed spice * . . . .
Eggs, number of . . .
Brandy or brandy and j wine |
* Nutmegs, mace, and cinnamon.