Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- 1 tablespoon of mace
- 1 tablespoon of cinnamon
- two lbs
- 2 lbs
- 1 doz
- 2 nutmegs grated
- 1 teacup of wine
Directions
This recipe was taken from an old family recipe book (tattered, but still legible in spite of century old ink). The old-fashioned recipe was intended for baking before an open fire, and contained directions for baking before an open fire, for putting embers under the oven, and letting the batter rise 3 hours, then baking for 3 hours and drawing the oven away from the fire, letting the cake soak at least 2 hours. If it was very large, it was to be left in the chimney corner all night.
_Contributed by Mrs. Samuel Ewing, Bryn Mawr, Pa._
Two lbs. of raisins, 2 lbs. of currants, 1 lb. of citron, 1 lb. of almonds chopped fine, 1 lb. of sugar, 1 lb. of butter, 1 lb. of flour, 1 doz. eggs, 1 tablespoon of mace, 1 tablespoon of cinnamon, 2 nutmegs grated, 1 teacup of wine and brandy mixed. The raisins and citron are both cut up and rolled in flour. Beat butter and sugar to a cream, add eggs beaten very light, then fruit, then flour, and last the wine.