Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Maple Syrup | 1 tbsp (20ml) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | 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 cupful of cream
- 1 pound of granulated sugar
- 1/2 pound of flour sifted two
- 1 teaspoonful of lemon extract
- 1/2 cupful of milk
- 1/2 cupful of flour
- 1 cupful of water
- 3/4 cupful of butter
- 1 cupful of milk
- 1 cupful of corn starch
- 1 cupful of boiling water
- 1 teaspoonful of soda
- 3 cupsful of maple sugar scraped fine
- 12 eggs beaten separately
- 2 well greased bread pans filled but half full
- half full
- 1 1/2 cupsful of brown sugar
- 1/2 cupful
- 3 eggs
- 8 tablespoonsful of grated chocolate
- 5 tablespoonsful of granulated sugar
- 1 1/2 cupsful of flour
- 2 teaspoonsful of baking powder
- 2 cupsful of white sugar
- 2 eggs beaten stiff
- three layers in a moderately hot oven
- 2 cupsful of sugar
- 2 cupsful of flour
- 1 1/2 teaspoonsful of baking powder
- 7 eggs
- 3 eggs beaten to a stiff froth
- 1 large cupful of granulated
- 4 tablespoonsful of hot water
- 4 eggs
- 1 1/2 cupsful of sugar
- 2 cream tartars
Directions
For a three-layer cake, take 3 cupsful of maple sugar scraped fine and 1 cupful of cream. Boil till crisp in water. Beat until thick enough to spread. Add hickory nuts or butter nuts, as desired.
Mrs. Seymour H. Jones.
Sponge Cake.
12 eggs beaten separately, 1 pound of granulated sugar, ½ pound of flour sifted two or three times, 1 teaspoonful of lemon extract or juice and grated rind of a lemon. Beat yolks light, add sugar, beat again; add beaten whites and extract, and lastly flour stirred in very gently until all covered by the batter. Bake in 2 well greased bread pans filled but half full, from 45 minutes to an hour.
Mrs. Wallace Campbell.
“MAUD’S” CAKE.
CAKE PART—1½ cupsful of brown sugar, ½ cupful (scant) of butter, 3 eggs, ½ cupful of milk, ½ cupful of flour, then stir in chocolate custard which is made as follows:
CHOCOLATE CUSTARD—8 tablespoonsful of grated chocolate, 5 tablespoonsful of granulated sugar, ½ cupful of milk. Boil until it thickens a little, beat until cool, then stir into the cake; add 1½ cupsful of flour and 2 teaspoonsful of baking powder.
ICING—2 cupsful of white sugar and 1 cupful of water, boil until quite stiff, or till it candies or strings. Have the whites of 2 eggs beaten stiff, then add syrup, beating constantly. Flavor with vanilla. Bake the cake in three layers in a moderately hot oven.
Ella G. Rhoads.
NUT CAKE, (Layer Cake).
¾ cupful of butter, 2 cupsful of sugar, 1 cupful of milk, 1 cupful of corn starch, 2 cupsful of flour, 1½ teaspoonsful of baking powder. Mix corn starch, flour and baking powder together, add to the butter and sugar, alternately with the milk; lastly add the whites of 7 eggs.
FILLING—Whites of 3 eggs beaten to a stiff froth, 1 large cupful of granulated, or confectioners’ A sugar moistened with 4 tablespoonsful of hot water. Boil sugar and water briskly until it “ropes” or threads when dropped from the end of the spoon. Then pour the boiling syrup upon the beaten eggs in a small stream, beating hard all the time. Add cupful of hickory nut meats chopped fine.
SPONGE CAKE, (Hot Water).
4 eggs, 1½ cupsful of sugar, 2 cupsful of flour, 1 cupful of boiling water, 1 teaspoonful of soda, 2 cream tartars. Beat eggs, sugar and flour together and add hot water last.