Estimated Nutrition (whole recipe, rough)
Counts 12 of 16 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Tea | not in our table | 0 |
| Icing | 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 cup sugar to a cream
- 1 tablespoon of mocha extract
- 3/4 cup of flour
- 1 teaspoon baking powder
- 3/4 pint cream well whipped
- 1 1/2 tablespoons mocha extract
- one tablespoon of mocha extract
- 2 tablespoons butter 2 lemons
- 1 cup sugar 1 egg juice
- 2 cups of sugar rolled fine
- 3 cups of flour--sifted 4 times 1 cup of cold water 4 eggs
- 1 cup of cold water 4 eggs
- 2 teaspoons of cream of tartar--level measure cream butter
- one teaspoon boiling water
- 2 teaspoons vanilla 1 pinch of salt beat the eggs until light--not stiff
- 1 pinch of salt beat the eggs until light--not stiff
- four eggs
- 2 layers in oven
- 1 coffee cup sugar 2 eggs 2 tablespoons butter 2 lemons
- 2 eggs 2 tablespoons butter 2 lemons
- 2 lemons
- 1 lemon 1 cup water 1/2 cup sugar 1 tablespoon corn starch 1 egg grated lemon ri
- 1 cup water 1/2 cup sugar 1 tablespoon corn starch 1 egg grated lemon rind 1 tea
- 1/2 cup sugar 1 tablespoon corn starch 1 egg grated lemon rind 1 teaspoonful but
- 1 tablespoon corn starch 1 egg grated lemon rind 1 teaspoonful butter icing
- 1 egg grated lemon rind 1 teaspoonful butter icing 3 cups brown sugar 1 cup
- 1 teaspoonful butter icing 3 cups brown sugar 1 cup sweet milk 3 large table
- 3 cups brown sugar 1 cup sweet milk 3 large tablespoons butter boil until it w
- 1 cup sweet milk 3 large tablespoons butter boil until it will make a ball
- 3 large tablespoons butter boil until it will make a ball in cold water
- 3 grated apples 1 cup sugar 1 egg juice
- 1 egg juice
- 1 cup of butter--creamed together 3 cups of flour--sifted 4 times 1 cup of cold
- 4 eggs
- 2 large cups of walnut chopped
- two portions
- 4 cups sugar 1/2 pint hot water 4 eggs beaten citric acid about size of pea vani
- 1/2 pint hot water 4 eggs beaten citric acid about size of pea vanilla boil wa
- 4 eggs beaten citric acid about size of pea vanilla boil water
- 6 eggs 1 lb
- 7 eggs
- 1 cocoanut grate the cocoanut
- four large tarts
- 11 eggs 1 full cup swansdown flour
- 1 full cup swansdown flour
- 1 1/2 cups granulated sugar 1 heaping teaspoon cream of tartar 2 teaspoons vanil
- 1 heaping teaspoon cream of tartar 2 teaspoons vanilla 1 pinch of salt beat th
- salt
Directions
Mocha Tart
Beat the yolks of four eggs with 1 cup sugar to a cream, to which add 1 tablespoon of mocha extract (Cross and Blackwell's). Beat whites stiff and fold them in with 3/4 cup of flour and 1 teaspoon baking powder. Bake in 2 layers in oven.
Filling for Mocha Tart
3/4 pint cream well whipped, to which add 1 1/2 tablespoons mocha extract. Sugar to taste. Ice top with boiled icing flavored with one tablespoon of mocha extract.
1 coffee cup sugar 2 Eggs 2 tablespoons butter 2 lemons (juice)
Beat all together and boil until it jellies. For orange cake use oranges instead of lemons.
1 Lemon 1 cup Water 1/2 cup Sugar 1 tablespoon Corn Starch 1 Egg Grated lemon rind 1 teaspoonful butter
3 cups brown sugar 1 cup sweet milk 3 large tablespoons butter
Boil until it will make a ball in cold water. Then beat until thick enough to spread on cake. Flavor with vanilla.
Filling for Cake
3 grated apples 1 cup sugar 1 egg
Juice and grated rind of an orange or lemon. Let it come to a boil.
Delicious Nut Cake
Old English Recipe, year 1600
Coffee cup is used for measure.
2 cups of sugar rolled fine or sifted 1 cup of butter--creamed together 3 cups of flour--sifted 4 times 1 cup of cold water 4 eggs, whites and yolks beaten separately 2 large cups of walnut chopped or rolled 2 teaspoons of cream of tartar--level measure
Cream butter and sugar, stir in yolks, beat hard for 5 minutes, add water, then flour, mix the tartar in it--then nuts, then beaten whites of eggs. Bake 3/4 of an hour if loaf, or half hour if divided into two portions or layers.
4 cups sugar 1/2 pint hot water 4 eggs beaten citric acid about size of pea vanilla
Boil water and sugar until it threads. Pour over the beaten whites of 4 eggs. Beat until almost cold then add citric acid dissolved in one teaspoon boiling water, flavor with vanilla and spread between layers and over cake.
This keeps a long time in a locked closet.
Cookery has become an art, a noble science; cooks are gentlemen. Burton.
Christmas Cakes
1/2 lb. Butter 6 Eggs 1 lb. Powdered Sugar Flour enough to roll Beat eggs separate
Cream butter; add sugar. Separate eggs; beat and add. Then flour to roll.
Cocoanut Tarts
7 eggs (whites) 1 lb. sugar (pulverized) 1/2 lb. butter 1 cocoanut
Grate the cocoanut, beat the butter and sugar to a cream; beat the eggs until very dry and light; mix well together and bake on pie crusts rolled very thin. This amount will make four large tarts.
Suffrage Angel Cake
(a la Kennedy)
11 eggs 1 full cup Swansdown Flour (after sifting) 1 1/2 cups granulated sugar 1 heaping teaspoon cream of tartar 2 teaspoons vanilla 1 pinch of salt
Beat the eggs until light--not stiff; sift sugar 7 times, add to eggs, beating as little as possible. Sift flour 9 times, using only the cupful, discarding the extra flour; then put in the flour the cream of tartar; add this to the eggs and sugar; now the vanilla. Put in angel cake pan with feet. Put in oven with very little heat. Great care must be used in baking this cake to insure success. Light the oven when you commence preparing material. After the first 10 minutes in oven, increase heat and continue to do so every five minutes until the last 4 or 5 minutes, when strong heat must be used. At thirty minutes remove cake and invert pan allowing to stand thus until cold.