Estimated Nutrition (whole recipe, rough)
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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
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 teaspoonfuls edmonds' baking powder cream butter
- 1 1/2 teaspoonfuls baking powder
- 1 teaspoon edmonds' baking powder 3/4 breakfastcup milk 1 oz
- 1 1/4 breakfastcups flour 1/4 lb
- 2 eggs 3/4 breakfastcup sugar 2 teaspoonfuls edmonds' baking powder cream butt
- 3/4 breakfastcup sugar 2 teaspoonfuls edmonds' baking powder cream butter
- 3 ozs
- 1 breakfastcup
- 1 teaspoonful ground ginger 1 heaped teaspoonful edmonds' egg powder milk to mix
- 1 heaped teaspoonful edmonds' egg powder milk to mix about 1/4 pint
- 1/4 pint
- 2 small cups flour 1 1/2 teaspoonfuls baking powder
- 1 egg beat butter
- 1 breakfastcup flour 1 dessertspoonful sugar 1 egg
- 1 dessertspoonful sugar 1 egg
- 1 egg
- 3/4 breakfastcup milk 1 oz
- 4 eggs 2 teaspoonfuls edmonds' baking powder cream butter
Directions
1¼ breakfastcups flour ¼ lb. butter 2 eggs ¾ breakfastcup sugar 2 teaspoonfuls Edmonds’ Baking Powder
Cream butter and sugar, add eggs beaten, mix flour and baking powder, and add to mixture, then enough milk to make thin. Cook in sponge sandwich tins. Put together with lemon honey or raspberry jam. Icing on top.
SMALL CAKES (Without Eggs).
3 ozs. butter (or dripping) 3 ozs. sugar ½ lb. flour (or 1 breakfastcup) 1 teaspoonful ground ginger 1 heaped teaspoonful Edmonds’ Egg Powder Milk to mix about ¼ pint.
Soften butter or dripping if very hard, add sugar and beat to a cream. Slightly warm the milk, and beat it in by degrees. Stir in lightly the flour previously sifted with the Egg powder, ground ginger, and half a saltspoon of salt, drop in spoonfuls on a cold baking tray, sprinkle a little sugar over, and bake in hot oven for about ten minutes. The mixture for these and all eggless cakes must be fairly firm, and the spoonfuls piled high on the baking tray.
ELSIE’S FINGERS.
¼ lb. butter 3 ozs. sugar 2 small cups flour 1½ teaspoonfuls Baking Powder (Edmonds’) 1 egg
Beat butter and sugar, add egg and flour mixed with baking powder, roll small pieces between the hands, dip in sugar, and put on cold tray; bake in moderate oven till slightly brown.
1 breakfastcup flour 1 dessertspoonful sugar 1 egg (well beaten) 1 teaspoon Edmonds’ Baking Powder ¾ breakfastcup milk 1 oz. butter
Mix flour, sugar, and Edmonds’ Baking Powder together, then mix egg and milk, make a well in centre of dry ingredients, and mix to a smooth paste with milk. Cook in small lots on hot greased girdle.
RENE’S KISSES.
½ lb. cornflour ½ lb. butter ½ lb. sugar ½ lb. flour 4 eggs 2 teaspoonfuls Edmonds’ Baking Powder
Cream butter and sugar, add eggs beaten and flavouring, mix baking powder, flour, and cornflour, and add to mixture; mix until quite light, drop in teaspoon lots on cold oven shelf, bake in quick oven; when cold, fasten together with jam.