Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- 1 pint of eggs
- 1 pint milk
- a small piece of sal volatile
- a piece of vol
- a pinch of mixed spice
- 3 table- spoonfuls of milk must be put
- 10 lbs
- 7 lbs
- 5 lbs
- 4 lbs
- 3 lbs
- 2 ozs
- 2 lbs
- 0 much appreciated in bride cakes
- nutmeg
Directions
Found Cakes.
I. — \\ lb. eggs, i lb. sugar, i lb. butter, 1} lb. flour, i lb. sultanas, currants and peel mixed, piece of ammonia big as a pea. Put the butter and sugar into a pan large enough to hold the fixture, stand in hot water to soften the butter, so that it will beat up easily into a cream-; it must not melt, or it will not cream properly. When soft, beat until it resembles thick whipped .cream. Now add the eggs, one at a time, beating the mixture to a cream again after each egg ; add the fruit and peel, giving the mixture a turn or two, stir in the flour, weigh off into sizes required, and bake in a sound oven. A small piece of sal volatile, about the size of a pea, powdered and beat up in the mixture, will greatly increase the lightness, and if eggs are scarce .and economy desired, a bit of volatile, the size of a small filbert, will do in the place of three ; but if the eggs be left out, 3 table- spoonfuls of milk must be put in, to compensate for the mois- ture of the eggs. Powdered cinnamon, enough to cover a six- pence, will greatly improve these cakes; dried cherries are a j;ood addition.
II. — 10 lbs. flour, 7 lbs. sugar, 5 lbs. eggs, 1 oz. volatile, 61bs. butter, 4 lbs. sultanas, a few currants on top, allspice ; powder the vol. and beat it with the butter, sugar, and eggs ; cream and mix as usual. \ pint of milk.
III. {Small). — \\ lb. butter, 1} lb. sugar, 1 pint of eggs, \ oz. volatile, gill of milk, 3 lbs. flour ; powder the volatile into the butter and cream as usual ; this mixture is suitable for small cheap cakes, being very light and plain. A few currants should be sprinkled on top.
IV. (Small). — 1 lb. butter, i\ lbs. sugar, 1 lb. eggs, 3 lbs. flour, 1 pint milk, 2 ozs. powder, i lb. currants, and a piece of vol. size of a pea ; beat the vol. with the butter and sugar, sift the powder with the flour, mix as usual ; put a full table-spoon- ful into small round hoops placed upon a baking tin, and bake in a hot oven. The hoops should have paper collars in them.
Christmas or Fruit Cakes.
2 lbs. butter, 2 lbs. sugar, 2 J lbs. eggs, 3 lbs. flour, 4 lbs. cur- rants, 4 lbs. sultanas, 1 lb. mixed candied peel (chopped fine), 1 .nutmeg (grated), a pinch of mixed spice, milk about a gill, to make the mixture soft and pliable. Prepare the mixture the same as for pound cakes ; place in large-sized cake-tins, and bake in a cool oven thoroughly. These cakes ought not to be eaten for some days, but should be put away in a cool, damp place to allow the atmosphere to act upon the juices and saccharine matter, and cause fermentation, which produces that fine flavour £0 much appreciated in bride cakes, etc. The cakes should not
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