Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Mace | not in our table | 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
- 1 pound of flour
- 1 pound of sugar
- 1 pound of butter
- 1/2 pound of candied citron
- 4 pounds of currants
- 4 pounds of raisins
- 1 tablespoonful of ground cinnamon
- 1 tablespoonful of mace
- 1 tablespoonful of nutmeg
- 3 gills of brandy
- one pound of chopped almonds may be substituted
- 9 eggs
- two large tins lined
Directions
1 pound of flour. 1 pound of sugar. 1 pound of butter. 1/2 pound of candied citron (sliced). 4 pounds of currants. 4 pounds of raisins (stoned and chopped). 9 eggs. 1 tablespoonful of ground cinnamon. 1 tablespoonful of mace. 1 tablespoonful of nutmeg. 3 gills of brandy.
Mix the fruit together and flour it; mix the spices with the sugar. Cream the butter and sugar; add the beaten yolks, then the whipped whites and the brandy, then the flour, and lastly the fruit. Put the mixture in two large tins lined with double paper, and bake in a moderate oven for three hours. If preferred, add the sliced citron in layers as the mixture is poured into the pans. One pound of chopped almonds may be substituted for one of the pounds of currants. This cake will keep any length of time, therefore the quantity may not be too great to make at one time.
CREAM CAKES AND ECLAIRS
These are made of cooked paste, and are very easy to prepare. The cream cakes differ from the eclairs only in form and in not being iced.