Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
241
Calories
6g
Protein
18g
Fat
14g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 pint of powdered sugar
- one pint of indian meal
- a pint of wheat-flour
- a pound of butter
- eight eggs
- one nutmeg
Directions
1
Eight eggs. One pint of powdered sugar. One pint of Indian meal, sifted, and half a pint of wheat-flour. Half a pound of butter. One nutmeg, grated,--and a tea-spoonful of cinnamon. Half a glass of mixed wine and brandy.
2
Stir the butter and sugar to a cream. Beat the eggs very light. Stir the meal and eggs, alternately, into the butter and sugar. Add the spice and liquor. Stir all well. Butter a tin pan, put in the mixture, and bake it in a moderate oven.
3
This cake should be eaten while fresh.
By Eliza Leslie ·
Recipe sourced from
gutenberg