Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wheat | 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
- a pint of fine yellow indian meal
- a pint of wheat flour
- a pound of powdered white sugar
- a pound of fresh butter
- eight eggs as light as possible
Directions
Sift a pint of fine yellow Indian meal, and half a pint of wheat flour, and mix them well together. Prepare a nutmeg beaten, and mixed with a table-spoonful of powdered cinnamon. Stir together till very light, half a pound of powdered white sugar; and half a pound of fresh butter; adding the spice, with a glass of white wine, and a glass of brandy. Having beaten eight eggs as light as possible, stir them into the butter and sugar, a little at a time in turn with the meal. Give the whole a hard stirring at the last; put it into a well-buttered tin pan, and bake it about an hour and a half.
This cake (like every thing else in which Indian meal is an ingredient) should be eaten quite fresh; it is then very nice. When stale, (even a day old,) it becomes dry and rough as if made with saw-dust.