Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Orange Flower | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
| Tea | 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 lb- currants i lb
- 4 eggs 1 glass brandy i lb
- 1 glass brandy i lb
- 6 ozs
- 2 heaped teaspoonfuls baking powder 1 teaspoonful essence lemon 1 teaspoonful
- 1 teaspoonful essence lemon 1 teaspoonful almond essence 1 dessert teaspoonful
- 1 teaspoonful almond essence 1 dessert teaspoonful orange flower water 2 tea
- 1 dessert teaspoonful orange flower water 2 teacupfuls milk beat the butter
- 2 teacupfuls milk beat the butter to a cream
- one alternately
Directions
H lb. flour i lb. sugar 1 lb. butter 1 lb. Sultanas 1 lb- currants i lb. cherries 4 eggs
1 glass brandy i lb. preserved ginger
1 lb. ground almonds
6 ozs. mixed candied peel
2 heaped teaspoonfuls baking powder
1 teaspoonful essence lemon 1 teaspoonful almond essence
1 dessert teaspoonful orange flower water
2 teacupfuls milk
Beat the butter to a cream ; break the eggs whole into the mix- ture one by one alternately with the flour and milk ; heat the whole very well; mix in the prepared fruit, essences, and brandy; lastly, the baking powder; pour into greased and lined cake tins, and bake in a good oven about two to three hours.