Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
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 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | 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 pound of butter
- 1 cup of brown sugar
- 1 pound of flour
- 1 pound of almonds
- 2 pounds of citron
- 4 pounds of raisins
- 2 pounds of currants
- 2 spoonfuls of cloves
- 2 spoonfuls of cinnamon
- 1 quart of brandy
- 2 cup of boiled milk
- 1 pint of brandy
- twelve eggs
- 1 nutmeg
Directions
Twelve eggs, \y2 pounds of white sugar, 1 pound of butter, 1 cup of brown sugar, 1 pound of flour, 1 pound of almonds, 2 pounds of citron, 4 pounds of raisins, 2 pounds of currants, 1 nutmeg, 2 spoonfuls of cloves, 2 spoonfuls of cinnamon, 1 quart of brandy, )/2 cup of boiled milk. The almoners must be blanched and cut in strips ; the raisins seeded ; the citron sliced; the currants washed and dried the day previous to the mixing. The flour, sugar and almonds are dried and slightly browned in a slow oven ; the eggs must be separated and beaten stiff; the butter and sugar must be beaten till creamy, then add flour and eggs alternately, then milk and spices — then with a wooden spatular beat in the fruit, add 1 pint of brandy, and cook four hours in. an evenly heated oven. The pan should be raised from the bottom of oven. After the cake is baked and cold turn over it the remaining pint of brandy. Wrap in parafflne paper and box. Once a year the cake should be removed from box and another pint of brandy poured over it. It will keep and grow better for several years.
Mrs. Guy Magee.