Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 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 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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
- two cupfuls of butter
- 2-1/2 cupfuls of sugar
- 1-1/2 pints of flour
- 1/2 teaspoonful baking powder
- 1 wineglass each of wine
- 1/2 teaspoonful of the extract of nutmeg
- 1 cupful of dried currants washed
- 1 cupful of raisins
- 1 cupful of citron cut in small
- 8 eggs
- nutmeg
Directions
Two cupfuls of butter, 2-1/2 cupfuls of sugar, 1-1/2 pints of flour, 8 eggs, 1/2 teaspoonful baking powder, 1 wineglass each of wine, brandy, and cream, 1/2 teaspoonful of the extract of nutmeg, rose, and lemon, 1 cupful of dried currants washed and picked, 1 cupful of raisins, stoned and cut in two; 1 cupful of citron cut in small, thin slices; rub the butter and sugar to a very light cream; add the eggs, 2 at a time, beating 5 minutes between each addition; add the flour, sifted, with the powder, the raisins, currants, wine, brandy, cream, citron, and extracts; mix into a consistent batter, and bake carefully in a papered cake-tin in a moderate, steady oven 1-1/2 hours.