Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 1 gill of cream
- 1 gill brandy
- 3 drops essence of almonds
- a pinch of powdered cinnamon
- 10 ozs
- 2 eggs
- 2 ozs
- 2 lbs
- 12 eggs
- 3 lbs
- 20 eggs
- 8 eggs
- 4 eggs
- cinnamon
- lemon peel
Directions
German Kouglauffe.
10 ozs. fresh butter, i lb. flour, 2 eggs, \ oz. powdered cinnamon, \ oz. grated lemon-peel, 2 ozs. sugar, 1 oz. yeast, and 1 gill of cream. Warm the cream, stir into it the eggs, yeast, sugar, and a little of the flour. Put this away for half an hour to rise ; then beat up the butter to a cream ; mix with it the ferment and the whole of the ingredients ; make them into a smooth batter, well butter a mould, put the mixture into it, and let it stand a, quarter of an hour, and then bake in a moderate oven.
I. — 1 lb. sugar, i\ lb. eggs, 1 lb. butter, ijlbs. flour, Jib. peel, $ lb. almonds, 1 lb. sultanas, 1 gill brandy. Cream the butter and sugar, add the eggs, mix the flour and the fruit as for pound cakes, putting the brandy in with the flour ; when in the tins, put a few caraway comfits on the top, sift or dredge some castor sugar over them, sprinkle with water, and bake in not too hot an oven.
II. (Seed). — 1 J lb. butter, ij lb. sugar, 2 lbs. flour, 12 eggs,
1 lb. orange peel cut fine, i lb. blanched and chopped almonds,
2 ozs. caraway seeds ; mix as before. When in the tins put some large caraway comfits on top.
III. (Best). — 2 lbs. butter, 2 lbs. sugar, 2\ lbs. flour, 3 lbs. sultanas, 1 lb. peel, 1 oz. powder, 20 eggs, \ gill rum, and a pinch of powdered cinnamon , prepare and mix as usual ; when in the tins put caraway comfits on top ; bake in moderate oven.
I. — \ lb. ground sweet almonds, \ lb. sugar, \ lb. flour, \ lb. butter, and 8 eggs. Cream butter and sugar as for other cakes ; add the eggs slowly, beating briskly all the time, then stir in the flour and almonds together; mix carefully, and bake in sizes required in a sound oven. If a few of the almonds are beaten in with butter and sugar the eggs will go in better.
II. — 1 lb. ground almonds, i£ lb. sugar, 12 eggs, 1 lb. fine flour, \ lb. fresh butter, \ lb. fine chopped lemon peel ; cream the butter, sugar and eggs as for other cakes; add the other ingredients, mix lightly; weigh in required sizes, and bake carefully in a moderate oven.
\ lb. butter, J lb. sugar, J lb. flour, 3 drops essence of almonds, 1 oz. finely chopped lemon peel, \ pint cream, \ pint milk, and 4 eggs. Cream butter and sugar, whisk eggs to a froth, mix all the ingredients well together, stir over the fire in a stew-pan for
Dundee Cakes-
Almond Cakes.
Almond Darioles*