Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 milk
- two square tins
- one piece will take two hours
- 6 drops essence of almonds
- 1 quart of eggs
- 3 quarts of stale milk
- 6 drops essence of spice
- 3 pints eggs
- 3 pints milk
- 4 drops essence of spice
- 3 pints sour milk
- two lemons
- 8 eggs
- 20 eggs
- 2 lbs
- 4 lbs
- 3 lbs
- 5 lbs
- 30 eggs
- 2 ozs
- 20 lbs
- 36 lbs
- 15 lbs
- 21 lbs
- 8 lbs
- 14 lbs
- 7 lbs
- one plain
- three whites \ when beaten sufficiently to put on the cake
- 3 ozs
- 10 ozs
- cinnamon
- nutmeg
Directions
ten minutes, but do not let it boil ; then line some small moulds with puff-paste, three-parts fill them with the mixture, and bake in a sound oven. When the pastry appears to be baked the cakes will do ; turn the moulds out and sift fine sugar over them.
\ lb. butter, \ lb. sugar, i lb. eggs, \ gill brandy, \ lb. flour, the grated rind of two lemons ; cream the butter, sugar, and eggs in the usual way, stir in the lemon-rind, brandy, and flour ; put thi* into small moulds, and bake in a moderate oven.
Whites of 8 eggs, \ lb. sugar, \ lb. flour, \ lb. butter ; whip the whites into a stiff froth, slightly melt the butter so that it will pour out, but do not make it hot ; mix \ oz. powdered cinnamon with the flour and the sugar, and then mix the whole together ; pour the butter into the whites, add flour, etc., gently, and bake the required sizes in a steady oven.
I. — 20 eggs, 2 lbs. sugar, 2 lbs. butter, 4 lbs. flour, 2 lbs. cur- rants, 3 lbs. sultanas, 1 lb. peel, i oz. cream of tartar, \ oz. car- bonate soda powdered and sifted with the flour, 1 pint milk. Cream the butter and sugar, and mix as usual, place in one or two square tins, with edges about 3 inches deep, chopped almonds thickly sprinkled on top. This cake must be baked in a cool oven, and if baked in one piece will take two hours or more. The tins must be papered with white stiff paper. It is usual in lieu of square Genoa tins to cut pieces of wood the required height, and fasten them on a flat baking-tin, prop them up with pieces of brick ; these are called " upsets." Sultana and peel boxes make capital baking vessels.
II. — 3 lbs. butter, 3 lbs. sugar, 4^ lbs. flour, 1 lb. currants, 5 lbs. sultanas, 30 eggs, 1 oz. powder, 6 drops essence of almonds, half a grated nutmeg, 1 lb. peel mixed; prepare as before, chopped almonds on top. A seed Genoa can be made with this mixture, by adding 2 ozs. caraway seeds, and leaving out the fruit and the ounce of powder.
III. (Good). — 2 lbs. butter, 2 lbs. sugar, 3 lbs. flour, 4 lbs. sultanas, i£ lbs. peel, £ grated nutmeg, gill of rum, 1 quart of eggs, chopped almonds on top.
IV. (Bulk Genoa, cheap and good, 7d. lb).— 20 lbs. butter, 20. lbs. sugar, 36 lbs. flour, 15 lbs. currants, 15 lbs. sultanas, 4 lbs. peel, 21 lbs. of eggs, about 3 quarts of stale milk, \ lb. powder, 1 oz. mixed spice ; prepare as usual, with or without almonds on top to suit price charged. Pine kernels are a good substitute for almondai
Lemon Cakes.
Cinnamon Cake for Dessert
Genoa Cake*
7 HE BAKERS' GUIDE.
V. (8d. lb). — 8 lbs. butter, 8 lbs. sugar, 8 lbs. eggs, 14 lbs. flour, i oz. cream of tartar, i oz. carbonate of soda, 20 lbs. jultanas, \ lbs. peel, pint milk, 6 drops essence of spice, 6 drops essence of almonds. Mix in usual way.
Rich Cherry Cake (10d. per pound )
2 lbs. butter, 2 lbs. sugar, 2 lbs. eggs, *\ lbs. flour, 1 lb. cherries, cut them in halves, \ lb. citron peel, \ oz. ammonia
- powdered and beaten in with butter and sugar, gill of milk.
Cocoa-nut Genoa Cakes. 7 lbs. flour, lbs. sugar, 4 lbs. butter, 2}' lbs. dessicated cocoa-nut, 2 ozs. powder, 3 pints eggs (£ pint of wine would be an improvement). Beat and mix in all the ingredients the same as for Genoa cake, and when in tins thickly cover the top with cocoa-nut ; bake carefully in a cool oven. For variety, do not cover all the cake or cakes before going into the oven with cocoa-nut, but keep one plain, and when that comes out ice it with icing made by beating \ lb. sugar with three whites \ when beaten sufficiently to put on the cake, stir into the icing 3 ozs. cocoa-nut, cover the cake, and while wet, sprinkle some more cocoa-nut over it thickly to look like frost.
Devonshire Luncheon Cakes.
3 lbs. butter, 3 lbs. sugar, 2 lbs. currants, 2 lbs. sultanas, 30 eggs, 8 lbs. flour, \ lb. chopped peel, 2 ozs. powder, 3 pints milk, pinch of spice, half a grated nutmeg ; sift the powder with the flour, cream as usual ; should be baked in a good sound oven.
Alexandra Cakes.
\ lb' butter, \ lb. lard, f lb. currants, \ lb. lemon peel, 10 ozs. brown sugar, f lb. flour, \ oz. vol., 4 drops essence of spice, f lb. ground almonds, 8 eggs, cream the butter and lard and vol. with the sugar and eggs as usual ; add the other ingredients ; bake in a square block, like Genoa cake.
German Cake*
2 lbs. butter, 2 lbs. sugar, 2 lbs. eggs, 7 lbs. flour, 5 lbs. cur- rants, 1 lb. sultanas, £lb. peel, 3 pints sour milk, \ oz. carbonate of soda ; mix as usual, and when in tins put chopped almonds on top.
Sultana Cakes (8d. per pound.)
if lbs. butter, if lbs. sugar, 3J lbs. flour, 3 lbs. sultanas, 1 lb, chopped citron, 1 oz. powder, 1 \ pints of milk, 20 eggs ; cream as usual ; when in tin put chopped citron on top.
Digitized by