Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- half cup of butter
- one cup of sugar
- one cup of milk
- one-half teaspoon soda
- two cups of flour
- half cup each of chopped raisins
- one cup butter
- half cups sugar
- one cup sour milk
- one cup of chopped rai- sins
- one teaspoonful soda
- three cups sugar
- half cup sweet milk
- half teaspoonful soda
- four cups of flour
- one pound powdered sugar
- one teaspoon starch
- two eggs separately
- one tea- spoon cream tartar
- three equal portions
- one portion add the whites of the eggs
- three small cups flour
- ten eggs
- three eggs
- ten heaping teaspoons of powdered sugar
- lemon juice
Directions
Beat the whites and yolks of two eggs separately; take one- half cup of butter, one cup of sugar, one cup of milk, one tea- spoon cream tartar, one-half teaspoon soda, and two cups of flour. Rub butter and sugar to a cream; add soda dissolved
CAK£. 181
in milk, and cream of tartar in flour. Beat well, and divide into three equal portions ; to one portion add the whites of the eggs, to another portion add the yolks, to the third add one- half cup each of chopped raisins and currants, a little citron, and all kinds of spices. Bake separately, and when baked, place in layers, with a little jelly, or egg%nd sugar, between. Frost, and cut in slices. The fruit layer must be in the center.
Mrs. George H. Wadleigh. SPICE LAYER CAKE.
One cup butter, one and a half cups sugar, one cup sour milk (thick), three small cups flour, one cup of chopped rai- sins or currants, one teaspoonful soda, two of cloves, two of cinnamon, two of allspice, and 'two of chocolate if desired. Fla- vor with vanilla. \
Mrs. Alfred J. Bayer. WHITE MOUNTAIN CAKE.
Three cups sugar, one cup butter, half cup sweet milk, whites of ten eggs, half teaspoonful soda and half teaspoonful cream of tartar sifted with flour, four cups of flour. Flavor with es- sence of bitter almonds.
Icing: Whites of three eggs, one pound powdered sugar. Flavor with lemon juice.
Bake in jelly cake tins and fill with grated cocoanut, sweet- ened with quarter its weight of powdered sugar.
F. H. Smith.
ICINGS. ICING.
White of an egg beaten very stiff ; stir in very gradually ten heaping teaspoons of powdered sugar and one teaspoon starch, both sifted very fine. Stir constantly for about fifteen min- utes. If desired, flavor with rose-water or vanilla. While the cake is warm, dredge it with flour ; then wipe it all off. This allows the icing to be more evenly spread. Spread smoothly with a broad knife, and set it in a cool place to harden.