Estimated Nutrition (whole recipe, rough)
Counts 4 of 7 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Saffron | not in our table | 0 |
| Water | not in our table | 0 |
| Cake | 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
- 2 cups milk 4 tablespns
- 8 1/2 cups flour 2 cups
- 2 1/2 cups sugar 1/4 cup domestic saffron
- 1/4 cup domestic saffron
- 1 cup water in which saffron has been steeped 1/2 hr
- 3 cups currants 2 cups fine cut
- 2 cups fine cut
- 4 1/2 cups of flour
- 4 tablespns
- 2 cups
- 1 teaspn
- 1 cake compressed yeast dissolved in a very little water
- 1 extra tablespn
- 3 good sized paper lined cake pans
- 3 hrs
- 2 hrs
- 6 tablespns
Directions
2 cups milk 4 tablespns. yeast 8½ cups flour 2 cups (1 lb.) butter 2½ cups sugar ¼ cup domestic saffron, not more than 1 teaspn. of imported 1 cup water in which saffron has been steeped ½ hr. 3 cups currants 2 cups fine cut or ground citron 1 teaspn. lemon extract
⅔-1 cake compressed yeast dissolved in a very little water, with sugar, may be used instead of soft yeast, and 1 extra tablespn. of water added to the sponge.
Make a sponge at night of the milk (just warm), yeast and 4½ cups of flour, and in the morning add the cup of warm saffron water. Cream the butter and sugar with a little flour, add the sponge gradually, mixing and beating, then the remainder of the flour warm (except a little which has been used to dust the fruit), beat well, add the extract and warmed, floured fruit, mix and pour into 3 good sized paper lined cake pans. Let stand until bubbles appear in the batter, usually 2-3 hrs. with soft yeast; not so long, perhaps, with compressed; when light, put into a slow oven; let cakes come up slowly and bake very moderately until they stop singing, 1½-2 hrs., depending upon the heat of the oven, but they must bake slowly.
When cake is started in the morning, 6 tablespns. of soft, or a whole cake of compressed yeast may be used. The quantity of flour may need to be varied a little according to the brand.