Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 1 breakfastcupful sultanas
- 1 teaspoonful cinnamon
- two spoonfuls of the meal
- a cup of warm water
- 2-1/2 lbs
- 2 eggs
- 1/2 teacupful of oil
- 85 degrees in summer
- cinnamon
Directions
2-1/2 lbs. meal, 1 breakfastcupful sultanas, 1 oz. ground bitter almonds, 3 oz. chopped sweet almonds, 2 eggs, 3 oz. butter or 1/2 teacupful of oil, 6 oz. sugar and 1 teaspoonful cinnamon, 1/4 oz. yeast, milk to moisten the cake. Dissolve the yeast in a cup of warm water, 100 degrees Fahrenheit in winter, 85 degrees in summer; make a batter of the yeast and water, with two spoonfuls of the meal, and stand it on a cool place of the stove to rise; do not let it get hot, as this will spoil the yeast. Meanwhile prepare the fruit and almonds, mix the meal, fruit, butter (or oil), sugar, cinnamon and eggs; then add the yeast and as much lukewarm milk as is required to moisten the cake. The dough should be fairly firm and wet. Let the dough rise in front of the fire. Fill into greased cake tins and bake for 1-1/2 hours.