Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cloves | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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 pint sour cream
- 1 wineglass sherry
- 1 wineglass brandy
- 1 tablespoonful ground cloves
- 2 tablespoonfuls ground cinnamon
- 1 tablespoonful ground nutmeg
- four eggs
- 1 1/4 lbs
- 3/4 lbs
- 1 3/4 lbs
- one large
Directions
EMILE VICTORINE WIERMAN, (1850).
_Contributed by Mrs. Theo. N. Ely, Bryn Mawr, Pa._
Four eggs, 1¼ lbs. sugar, ¾ lbs. butter, 1 pint sour cream, 1¾ lbs. fruit-raisins and currants mixed, ¼ lb. citron, 1¾ lbs. flour, 1 wineglass sherry, 1 wineglass brandy, 1 tablespoonful ground cloves, 2 tablespoonfuls ground cinnamon, 1 tablespoonful ground nutmeg. Mix as an ordinary fruit cake. Bake in well greased earthenware Turk’s head, in slow oven, probably 2 hours. This makes one large and one small cake.