Estimated Nutrition (whole recipe, rough)
Counts 13 of 16 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Egg | 1 large egg (50g) | 78 |
| Peach | 1 medium (150g) | 59 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| 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 tablespoonful chopped garlic
- 1 tablespoon of water
- 1/2 cup of butter creamed
- 1 cup of sugar
- 1/2 cup of milk
- a piece of lemon
- one peck peaches take 3 pts
- 3 pts
- 8 lbs
- 1 1/2 lbs
- 2 bottles best vinegar
- 30 large apples
- 1 scant cup of butter
- 1 heaping cup of sugar
- 2 eggs
- four halves on the top of each cake
- 2 very scant cups of flour
- 2 even teaspoons of baking powder
- 2 eggs beaten separately
- allspice
- cloves
- mace
- cinnamon
Directions
MRS. AMOS BINNEY, BOSTON, MASS.
_Contributed by Mrs. George A. Dunning, West Chester, Pa._
Scald the peaches, then rub with a soft cloth to remove the down. For one peck peaches take 3 pts. vinegar, 3 pts. water, 8 lbs. sugar and allspice, cloves and mace to taste. Let it come to a boil. Put in the peaches and cook until tender.
_Contributed by Louise Catherwood Maud, Mrs. Charles E. Maud, Monterey, Calif._
1½ lbs. brown sugar, ¾ lb. salt, 1 tablespoonful chopped garlic, ¼ lb. onions, ¾ lb. powdered ginger, ¼ lb. dried chillies, ¾ lb. mustard seed, ¾ lb. stoned raisins, 2 bottles best vinegar, 30 large apples (or some people prefer bananas or peaches).
Soak the mustard seed in a pt. of vinegar. Chop onions, chillies, garlic and raisins. Peel and slice fruit and boil with sugar and the rest of the vinegar. When the fruit is cold, mix all together, and put into airtight jars and set away for at least three months.
Sent by, MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.
_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, “Dipple,” Ardmore, Pa._
1 scant cup of butter, 1 heaping cup of sugar, 2 eggs, beaten yolks and whites together, 1 tablespoon of water. Flour just enough to make a dough--not too stiff. Roll out thin, then cut out. Blanch almonds and stick four halves on the top of each cake, sprinkle with cinnamon and sugar, and bake. Sometimes put in caraway seeds, rather than the almonds and cinnamon.
NELLIE’S FAVORITE CAKES.
Small Cakes and also for Strawberry Layer Cake.
Sent by MRS. ROBERT W. STUART, NEW YORK CITY, N. Y.
_Contributed by Cornelia E. Paulmier Scott, Mrs. Wm. Carpenter Scott, “Dipple,” Ardmore, Pa._
½ cup of butter creamed with 1 cup of sugar, 2 very scant cups of flour, 2 even teaspoons of baking powder, ½ cup of milk, 2 eggs beaten separately, grated rind of a piece of lemon.