Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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 teaspoonful of baking soda beat the butter
- 6 ozs
- 3 eggs 4 teaspoonful of baking soda beat the butter
Directions
i lb. butter i lb. lard I lb- flour 14 lb. currants i lb- citron peel
i lb. lemon peel 6 ozs. sugar (moist)
4 teaspoonful of baking soda
Beat the butter, lard, and sugar to a cream ; mix in the flour ; then add currants, peel, almonds, and soda. Beat these well together, and then add the eggs, well beaten ; put the mixture into a well-greased baking tin. Put into a fairly hot oven, but do not increase the heat after it has been put in — rather let it decrease. It will take about 4 hours’ gentle cooking. It is better to make this cake a month or six weeks before, it is required.
S. H. Matts.