Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
907
Calories
28g
Protein
27g
Fat
137g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
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
- one cupful butter
- 2 cupfuls sugar
- 3 cupfuls flour
- 1 teaspoonful baking-powder
- 1 cupful milk
- 1/2 cupful each of raisins stoned
- 1 teaspoonful each of extract of nutmeg
- 2 eggs
Directions
1
One cupful butter, 2 cupfuls sugar, 3 cupfuls flour, 1 teaspoonful baking-powder, 2 eggs, 1 cupful milk, 1/2 cupful each of raisins stoned, currants washed and picked; 1 teaspoonful each of extract of nutmeg, cloves, and cinnamon. Rub the butter and sugar to a light white cream; add the eggs, 1 at a time, beating a few minutes between each; add the flour, sifted, with the powder, the milk, fruit, and extracts; mix into a smooth, rather firm, batter; put into a paper-lined cake-tin and bake in a steady oven 30 minutes.
By Margaret Brown ·
Recipe sourced from
gutenberg