Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Coffee | 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
- one cup of fresh butter
- two cups of powdered white sugar
- four cups of sifted flour
- eight drops of oil of lemon
- ten drops of essence of lemon
- one large coffee cup of cream
- five eggs as light as possible
- eight eggs
- two lemons
- two bottoms
- nutmeg
- cinnamon
Directions
Measure one large coffee cup of cream or rich milk, (which, for this cake, is best when sour,) one cup of fresh butter; two cups of powdered white sugar; and four cups of sifted flour. Stir the butter and sugar together till quite light; then by degrees add the cream, alternately with half the flour. Beat five eggs as light as possible, and stir them into the mixture, alternately with the remainder of the flour. Add a grated nutmeg and a large tea-spoonful of powdered cinnamon, with eight drops of oil of lemon. Lastly, stir in a very small tea-spoonful of sal-aratus or pearl-ash, melted in a little vinegar or lukewarm water. Having stirred the whole very hard, put it into little tins; set them in a moderate oven, and bake them about twenty minutes.
Powder a pound of the best loaf-sugar. Beat to a strong froth the whites of eight eggs, and when it is stiff enough to stand alone, beat into it the powdered sugar, (a tea spoonful at a time,) adding the juice of two lemons, or ten drops of essence of lemon. Having beaten the whole very hard, drop it in oval or egg-shaped heaps upon sheets of white paper, smoothing them with the spoon and making them of a handsome and regular form. Place them in a moderate oven, (if it is too cool they will not rise, but will flatten and run into each other,) and bake them till coloured of a very pale brown. Then take them off the papers very carefully, place two bottoms (or flat sides) together, so as to unite them in an oval ball, and lay them on their sides to cool. To manage them properly, requires so much practice and dexterity, that it is best, when practicable, to procure kisses from a confectioner's shop.