Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
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 cupful of butter
- one cupful of milk
- one-half pound of figs
- one-half pound of raisins
- one-half cupful of almonds
- one teaspoon lemon extract
- one-half cupful of dates may be added if desired
- two cupfuls of granu- lated sugar
- one-half cup- fuls of flour
- four eggs beaten quite stiff
- two even teaspoons of baking powder
Directions
Cream well one cupful of butter with two cupfuls of granu- lated sugar ;then add one cupful of milk, two and one-half cup- fuls of flour, whites of four eggs beaten quite stiff, two even teaspoons of baking powder; one-half pound of figs, one-half pound of raisins, one-half cupful of almonds, crushed ; one- fourth pound citron, chopped fine ; one teaspoon lemon extract. Lastly add baking powder and mix well with flour before add- ing to other ingredients, also flour fruit well before adding to cake. Bake in slow oven for two hours. One-half cupful of dates may be added if desired. — Mrs. F. Beckwith, Flagstaff, Ariz.