Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Almond | 1 almond (1.2g) | 7 |
| Mace | 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
- two ounces of candied orange-peel
- one pound of flour strewed in by degrees
- four ounces of pounded almonds are sometimes added
- a pound of fresh butter to a cream
- a teaspoonful of mace
- eight eggs
- 1/2 teaspoonful
- 1 wineglassful
- mace
Directions
Beat half a pound of fresh butter to a cream, add to it an equal weight of dried and sifted sugar, the yolks and whites of eight eggs, separately whisked, two ounces of candied orange-peel, half a teaspoonful of mace, a glass of brandy, one pound of flour strewed in by degrees, and last of all a pound and a quarter of currants. Directly it is mixed send the cake to a well-heated oven, and bake it for two hours. Four ounces of pounded almonds are sometimes added to it.
Butter, 1/2 lb.; sugar, 1/2 lb.; eggs, 8; mace, 1/2 teaspoonful; brandy, 1 wineglassful; flour, 1 lb.; candied-peel, 2 oz.; currants, 1-1/2 lb.: 2 hours.