Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 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
- 2 teaspoonfuls vanilla essence
- 2 cups milk
- two teacups of butter
- 4 teacups granulated sugar
- 6 teacupfuls flour
- 4 teaspoonfuls
- 8 eggs
- half off
- two pans
- one pan
Directions
Two teacups of butter, 4 teacups granulated sugar, 6 teacupfuls flour (measured before sifting), 4 teaspoonfuls (level) yeast pow- der, 8 eggs, 2 teaspoonfuls vanilla essence, il/2 cups milk.
Cream butter and sugar, add eggs one at a time, beat well un- lill all eggs are in, then add the flour sifted, and the milk, altern- ately, then the essence, lastly the yeast powder sifted. If using gas stove, light both burners, turn them half off, and place cake on top shelf of oven, bake nearly an hour if cake has been divided into two pans, and more than an hour if placed in one pan. Be careful not to shake stove while cake is baking. Try center with broom straw, and if it comes out dry cake is finished cooking.
Miss Jennie Foerster,