Estimated Nutrition (whole recipe, rough)
Counts 14 of 18 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Brandy | not in our table | 0 |
| Water | not in our table | 0 |
| Nut | not in our table | 0 |
| Meat | 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
- 1/2 cupful of flour
- 1/2 cupful of corn starch
- 1/2 cupful of butter
- 1/2 cupful of milk
- 1 teaspoonful of cream tartar
- 1/2 teaspoonful of soda
- 1 teaspoonful of vanilla
- 1 cupful of milk
- 1 wineglassful of wine
- 1/2 pound stewed raisins
- 2 ounces of citron
- 1 pound of butter
- 1 pound of sugar
- 1 pound of flour
- 3 pounds of raisins
- 2 1/2 pounds of currants
- 1 1/2 pounds of citron
- 1 wineglassful of brandy
- 1/4 cupful of butter
- 1/2 cupful brown sugar
- 1/2 cupful of molasses
- 1/2 cupful of boiling water poured onto 1 even teaspoonful of soda
- 1 cupful of butter
- 1 pint of nuts
- 2/3 cupful of boiling water
- 2/3 cupful of milk
- 1 cupful of fine chopped nut meats
- 6 eggs
- 1 1/2 cupsful of sugar
- 1 heaping teaspoonful of baking powder
- 3 eggs
- 1 1/2 cupsful of pulverized sugar
- 9 tablespoonsful of grated chocolate
- 2 1/2 cupsful of powdered sugar
- 1 1/2 cupsful of fresh butter
- 5 cupsful of flour
- 1 1/2 nutmegs
- 1 glass of preserves
- 1/2 teacupful of molasses
- 3 teaspoonsful of baking powder
- 1 even teaspoonful of soda
- 1 egg
- 1 heaping teaspoonful of ginger
- 9 eggs
- 3 cupsful of sugar
- 2 teaspoonsful of baking powder
- 2 tablespoonsful of brandy
- 1 1/2 cupsful of flour
- 2 cupsful of sugar
- 3 cupsful of flour
Directions
Whites of 6 eggs, 1½ cupsful of sugar, ½ cupful of flour, ½ cupful of corn starch, ½ cupful of butter, ½ cupful of milk, 1 heaping teaspoonful of baking powder, or 1 teaspoonful of cream tartar, ½ teaspoonful of soda.
Frosting.—Whites of 3 eggs, 1½ cupsful of pulverized sugar, 1 teaspoonful of vanilla, 9 tablespoonsful of grated chocolate. Stir eggs and chocolate together in a bowl over a boiling teakettle until perfectly smooth, then add sugar and vanilla.
French Loaf Cake.
2½ cupsful of powdered sugar, 1½ cupsful of fresh butter, 1 cupful of milk, 3 eggs, 5 cupsful of flour, 1 wineglassful of wine, 1½ nutmegs, ½ teaspoonful of soda (scant), ½ pound stewed raisins, 2 ounces of citron. Stir sugar and butter to a cream, then add part of the flour with the milk, a little warm, and the beaten yolks of the eggs. Then add with the rest of the flour the whites of eggs, well beaten, the spice, wine and soda. Mix all thoroughly and add the fruit as you put it in the oven, stirring in the raisins, dredged with a little of the flour, and putting the citron, cut into small strips, into the loaves after they are put into the pans.
Fruit Cake.
1 pound of butter, 1 pound of sugar, 1 pound of flour, 3 pounds of raisins, 2½ pounds of currants, 1½ pounds of citron, 1 glass of preserves, ½ teacupful of molasses, 1 wineglassful of brandy or wine, tablespoonful each of cinnamon, allspice and cloves, and 3 teaspoonsful of baking powder.
Ginger Cake.
¼ cupful of butter, ½ cupful brown sugar, ½ cupful of molasses, ½ cupful of boiling water poured onto 1 even teaspoonful of soda, 1 egg, 1 heaping teaspoonful of ginger, flour for a thin batter. Bake in a slow oven.
Mrs. H. C. Schramm.
Hickory Nut Cake.
Whites of 9 eggs, 5 cupsful of flour, 1 cupful of butter, 3 cupsful of sugar, 1 cupful of milk, 2 teaspoonsful of baking powder, 1 teaspoonful of vanilla or 2 tablespoonsful of brandy, 1 pint of nuts.
Hot Water Sponge Cake.
1½ cupsful of sugar, 1½ cupsful of flour, 3 eggs, ⅔ cupful of boiling water, 2 teaspoonsful of baking powder; flavor with lemon. The water is added the last thing.
Mrs. W. G. Mercer.
Hickory Nut Cake.
2 cupsful of sugar, 1 cupful of butter, ⅔ cupful of milk, 3 cupsful of flour, whites of 6 eggs, 2 teaspoonsful of baking powder, 1 cupful of fine chopped nut meats.
Mrs. W. G. Mercer.