Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Banana | 1 medium (118g) | 105 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Water | 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
- one cup grated chocolate
- 2 cup butter
- 2 cups flour
- 2 cup sweet milk
- one teaspoonful of soda dissolved in l/$ cup of warm water
- one pound eggs
- 3 cups granulated sugar
- 2 cups hot water
- three tablespoonfuls of cocoanut
- one pint of cream
- one egg
- 2 eggs
- 3 layers
- half fill pans
- three eggs
- three oranges peeled
- 3 ripe bananas
- one layer
Directions
Park Part : — One cup grated chocolate, l/2\ cup sweet milk, i cup (brown or white) sugar, yolk of one egg, - teaspoon of vanilla, cook slowly until melted ; cool.
Light Part : — i cup sugar, l/2 cup butter, 2 cups flour, l/2 cup sweet milk, 2 eggs ; cream butter and sugar. Beat in yolks of eggs, add milk, sifted flour, whites of eggs ; beaten stiff, beat all together. Add dark part. Last add one teaspoonful of soda dissolved in l/$ cup of warm water. This makes 3 layers. Use any filling desired.
Bluebirds.
R. E. LEE CAKE OR DESSERT.
One pound eggs, l/2' pound flour, i pound sugar, i teaspoon van- illa. Beat yolks and whites seperate, each very light. Beat the sugar gradually into the beaten yolks, add the extract, half the beat- en whites and half the sifted flour, folding in gently, then the other half of each. Have ready delicately greased (pure lard) square layer cake pans; half fill pans and bake in moderately hot oven.
Icing: — Whites of three eggs, 3 cups granulated sugar, il/2 cups hot water, i teaspoon lemon extract. Mix water and sugar and boil without further stirring until it spins a thread or soft ball when tried in cold water. Have the whites beaten to a stiff froth in a bowl ; pour the icing in a thin stream on to the whites, beating all the time, then add flavoring. When ready to spread on cake, pour off enough to ice the outside of cake and place over a pot of hot water until ready to ice.
Filling: — Three oranges peeled, seeded pulp cut free of mem- brane; 3 ripe bananas, i cocoanut, peel brown skin off and grate; more of each can be used if desired. Spread some icing on one layer, place evenly pieces of the picked pieces of orange, trail over this a little more icing; then slice thin rounds of bananas and cover with thin layer of icing, then lightly sprinkle three tablespoonfuls of cocoanut and gently press the top layer of cake, cover the top and sides with thick layer of icing and sprinkle well with cocoanut. If to be served as a dessert, whip one pint of cream, cut in even preferred-size pieces. Cover top with liberal help of whipped cream, garnish with cherries or strawberries. This is prettier if used the day it is made, delicious as long as it lasts.
Mrs. Clarence W. Willson,
Spearing & Co.
(Established 1817.)
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