Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- half pound of butter
- half pound of sugar
- half pound of flour
- two ounces orange peel
- two ounces almonds
- one cup of butter
- one-half cups of flour
- one cup of milk
- one pint of sweet milk sweetened
- four eggs
- eight eggs
- one tea- bpoon of soda
- three eggs
- orange peel
- lemon peel
Directions
A half pound of butter, half pound of sugar, half pound of flour, two ounces orange peel, two ounces almonds, a little lemon peel grated, four eggs ; beat butter and sugar very light, add the eggs, then the other ingredients. Bake in buttered pans, in a moderate oven ; do not set them too near each other, as they will spread. — G. E. F. Hegman.
CREAM CAKE. GOOD.
One cup of butter, two of sugar, the whites of eight eggs, three and one-half cups of flour, one cup of milk, one tea- Bpoon of soda, two of cream tartar. For the cream, one pint of sweet milk sweetened to taste, yelks of three eggs. Thicken ■with flour to the consistency of thick custard, flavor with va- nilla. — Mrs. Hughes, Danville. '