Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Water | 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
- 4 drops vanilla essence beaten together
- 1 pint egg whites
- 12 drops of rose-flower water
- 6 pieces of loaf sugar on the rind of a lemon
- 4 whites
- 8 ozs
- 2 whites
- 1 table-spoonful of cold water
- 1 glass of sherry
- 4 eggs
- two moulds
- 2 ozs
- 1 grated nutmeg
Directions
and iced white when baked, or made into several round thin cakes the size of a small plate; when baked put a. thick coat of icing, made with 4 whites, 8 ozs. sugar, beaten for a few minutes and made into a thick paste with desiccated cocoanut ; when coated place them on top of each other, then make a thin vanilla icing of 2 whites, i lb. sugar and 4 drops vanilla essence beaten together, add 1 table-spoonful of cold water, and pour over the cake. If the cake is not well covered, repeat this, and dry for a minute in the oven. Fondant Icing is best for this if you have it.
Princess Cake-
ij lb. butter, 1 lb. sugar, 1 pint egg whites, 1^ lb. flour, 12 drops of rose-flower water, and 1 glass of sherry ; cream the butter and sugar, and thoroughly beat with them the pint of whites, adding a few at a time ; having beaten these very light, put in sherry and rose water and stir the flour in lightly ; put this into buttered and papered tins, and bake carefully. These cakes are usually iced and ornamented.
Savarin Cakes.
Set a sponge with \ lb sugar, 1 oz. yeast, \ pint warm milk, and \ lb. flour. Let this rise for two hours, then beat into it until jquite smooth \ lb. fresh butter, 4 eggs, \ oz. powdered salt, 2 oz. finely chopped peel and \ lb. more flour. Let this prove or rise for 1 hour, then well butter one or two moulds, cover them inside with chopped almonds, tie a buttered paper round the outside, to prevent it coming over ; put in the paste ; let it rise ; bake in a moderate oven. This cake usually forms the base for another xiish, which has some liqueur poured over it after small holes have been pricked in it with a skewer.
Caledonia Cakes-
1 lb. sugar, 1} lb. butter, 1 lb. eggs, 1 \ lb. cornflour, 1 oz. •powder ; rub 6 pieces of loaf sugar on the rind of a lemon ; also mince fine J of a rind and 2 ozs. candied peel ; crush the lumps of sugar with the lemon zest on them, mix it with the other ; and cream butter, sugar, and eggs in the usual way. Mix in the flour and peel, and if at all firm, add a little milk, put a spoonful in patty-pans and bake in a good oven.
Oswego Cakes*
1 lb. butter, 1 lb. sugar, \\ lb. eggs, 1 grated nutmeg, \\ lb. Oswego cornflour, vol. the size of a pea ; beat up with the butter cream, and bake as usual in a moderate oven.
Digitized by