Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 3/4 pound of butter
- 9 tablespoons of sugar
- 9 tablespoons of melted butter
- 1/2 cup of milk
- 1/2 teaspoon soda
- a pound of sugar
- 1 lemon
- 9 eggs
- four eggs
- nutmeg
Directions
MRS. MORRIS R. STROUD, PHILADELPHIA, PA. 1875.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Stir to a cream a pound of sugar, ¾ pound of butter, juice and grated rind of 1 lemon, wine glass of brandy. Separate yolks and whites of 9 eggs, beat them to a froth and stir in cake, add 1 lb. of sifted flour; just before putting cake in pan put in 1 lb. of stoned raisins.
_Contributed by Aunt Mary Balding, Philadelphia, Pa., 1850._
Four eggs, 9 tablespoons of sugar, 9 tablespoons of melted butter, flour to make a soft dough, ½ cup of milk, ½ teaspoon soda, nutmeg to taste. Beat eggs and sugar together until very light, add butter, spice and flour.