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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- a pound of butter
- a pound of flour sifted
- a gill of brandy
- twelve eggs well beaten
- salt
- lemon peel
- nutmeg
Directions
Wash the salt from a pound of butter, and rub it till it is soft as cream--have ready a pound of flour sifted, one of powdered sugar, and twelve eggs well beaten; put alternately into the butter, sugar, flour, and the froth from the eggs--continuing to beat them together till all the ingredients are in, and the cake quite light: add some grated lemon peel, a nutmeg, and a gill of brandy; butter the pans, and bake them. This cake makes an excellent pudding, if baked in a large mould, and eaten with sugar and wine. It is also excellent when boiled, and served up with melted butter, sugar and wine.
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