Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 tablespoons ginger
- 2 tablespoons cinnamon
- 1 tablespoon of saleratus
- three fourths lb
- 2 lbs
- 6 eggs
- two eggs
- 3 lbs
- 2 1/4 lbs
Directions
_Contributed by Mrs. Edwin I. Clinton, Philadelphia, Pa._
Three fourths lb. of sugar, ¾ lb. of butter, 2 lbs. of flour, 6 eggs, 1 qt. of molasses, ½ lb. of currants, 1 lb. of raisins, 2 tablespoons ginger, 2 tablespoons cinnamon, 1 tablespoon of saleratus.
A FAMOUS BRIDE’S CAKE MADE FOR MANY YEARS IN RICHMOND, VA.
_Contributed by Mrs. Robert H. Maury, Richmond, Va._
Forty-two eggs, whites, 3 lbs. of sugar, 2¼ lbs. of butter, 2¼ lbs. of flour. Cream butter and sugar together. Add other ingredients, also small teaspoon baking powder, season with bitter almond. More brides have used this receipt for wedding cake than can be counted.