Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Rum | 1/2 oz (15ml) | 32 |
| Vanilla | 1 tsp extract (4ml) | 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
- 4 drops of essence of vanilla
- 6 drops of essence of almonds
- 1 gill of jamaica rum
- three quarts of milk
- eight eggs beaten to a froth
- one glass of rum
- 8 eggs
- 2 ozs
- half fill well-buttered dariole mould
- 12 eggs
- 10 ozs
- half fill
- 2 lbs
- 3 lbs
- 1 nutmeg
- 4 small eggs
- four good-sized cakes
- one side of the knife flat upon the sugar
- one sweep
- 4 lbs
- twelve pieces
- cinnamon
Directions
Cinnamon Cake-
^ Mix \ lb. sugar, \ lb. butter, \ lb. flour, \ oz. powdered cinnamon with the whites of eight eggs beaten to a froth ; add one glass of rum ; mix all together and bake in a steady oven.
8 eggs, 2 ozs. sugar, \ pint cream, i macaroon powdered, ozs. cornflour, 2 ozs. butter, 4 drops of essence of vanilla ; warm- the cream ; dissolve the butter in it ; mix in all the other ingre- dients, and half fill well-buttered dariole mould with the batter, and bake in a steady oven.
Cream as usual 1 lb. butter, 1 lb. sugar, \\ lbs. eggs ; add, when creamed, 1 lb. ground rice, \ lb. cornflour, and 1 oz. of baking powder. Weigh into tins ; bake in moderate oven.
1 lb. ground rice, \ lb. fine flour, 1 lb. sugar, 12 eggs, the yolks of 6 more, 6 drops of essence of almonds, 1 gill of Jamaica rum ; put all the eggs into a pan and stand in a little warm water, beat them with the sugar until they are light, then add the other ingredients ; mix them together lightly ; put into buttered cake-tins- and bake in cool oven.
1 lb. sugar (icing), \ lb. butter, whites of 12 eggs, table-spoon- ful of rose water, 10 ozs. fine flour, \ oz. of powder ; cream the butter and sugar, whisk the whites to a stiff ^now ; add the flour to the creamed butter, and the whites and flavouring at the same time ; mix all lightly together ; put in buttered and papered small moulds ; bake in a cool oven.
1 oz. yeast, \ lb. Hungarian flour ; mix with warm milk into a soft dough, and prove for two or three hours ; rub 1 lb. fresh butter into 1 lb. flour, and 1 lb. eggs ; work these into paste, and when the dough has well risen, mix them altogether. Mince and mix 2 ozs. candied citron peel, 2 ozs. sultanas, and J lb. stoned raisins ; butter a mould, half fill, let it rise, and then bake, in a moderate oven.
Dariole Dessert Cakes.
Dessert Bice Cakes-
Cupid's Cakes-
Zephyr Cake.
THE BAKERS GUIDE..
Twelfth Cake.
2 lbs. butter, 2 lbs. sugar, lbs. eggs, 2\ lbs. flour, \ lb. chopped almonds, \ lb. peel, 3 lbs. sultanas, glass of brandy, 1 nutmeg, \ oz. cinnamon ; cream and bake in the usual way. These must be baked in well papered tins in a very cool oven.
To ice Twelfth Cakes. — Ice and ornament as follows : 1 lb. of icing-sugar, whites of 3 or 4 small eggs, enough tartaric acid to cover a threepenny-piece its own thickness. (This quantity will cover the tops of four good-sized cakes.) Put this in a clean dry basin, beat with a wooden spoon for about ten minutes, and it will then be ready for use. Place upon the top of the cake enough sugar to thinly cover it, and with a pallette-knife work it from side to side, always keeping one side of the knife flat upon the sugar ; do not take it on" or turn over, or scrape the cake. After the top is well and evenly covered, draw the knife off with one sweep, and draw it round the side to gather off the loose sugar that has run over. Usually the first attempt at icing leaves the surface a little rough ; lift the cake and knock it gently upon the table, which will cause some of the ridges left by the knife to fill up ; put a frill of white tissue-paper round the side, and one of pink, a little narrower, over it, so that the white shows a little above and below the pink. Ornament the top with twelfth-cake ornaments.
" Coffee-house Tough " (or " Batch ") Tea-cakes.
are made by breaking 4 lbs. of bread dough into twelve pieces, rolled round, and with the rolling pin pinned out to about 3^ inches in diameter. Place them upon a baking-tin, prove as light as possible in the steam cupboard or trough with hot bread or boiling water, and bake quickly (like muffins, not too much) in a good sound oven. They are usually toasted*
Whip 8 eggs, mix into three quarts of milk, add 1 oz. of salaeratus, \ oz. salt ; make them into a stiff batter with fine flour or cornflour, and bake in a quick oven, in small buttered tins.
Cut a Madeira or a Savoy cake that has been baked in a plain mould into slices, spread them with apricot jam, place them upon the top of each other in their former shape, ice this with icing in the usual way, but flavoured with lemon, and made with the
Griddle Breakfast-cakes-
Cadogan Cakes.