Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Brandy | 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 wineglass of brandy
- 1 teaspoon of nutmeg
- three fourths lb
- 4 eggs beaten separately
Directions
_Contributed by Mrs. Joseph Neff, Philadelphia_.
Three fourths lb. of butter, 1 lb. of sugar, 1 wineglass of brandy, 1 teaspoon of nutmeg and cinnamon mixed, 4 eggs beaten separately, ½ lb. of currants, about 10 oz. of flour, rub sugar, yolks and butter together, then add yolks of the eggs, brandy and spices. When thoroughly mixed add about half the flour, then the whites of the eggs beaten light. Mix the remaining half of the flour with the currants and stir lightly into the mixture. Bake on tin sheets in a moderate oven. See that you do not get too much flour or the cakes will not be crisp.