Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Dried Fig | 1 medium (50g) | 37 |
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-half cup butter
- 4 cup sugar
- 2 cup dried figs
- 2 teaspoons yeast powder
- 4 eggs
Directions
One-half cup butter; $4 cup sugar, granulated; i cup molasses; i cup raisins; i cup pecans; i cup currants; l/2 cup dried figs, (which is optional); $}/> cups flour; 4 eggs; i teaspoon of the dif- ferent spices ; 2 teaspoons yeast powder. Cream sugar and butter, add molasses and eggs. Put east powder and spices in flour be- fore sifting; add fruit last. Butter pans and drop by spoonful. Bake in a very slow oven. This recipe awarded first money prize and blue ribbon at National Live Stock Show, New Orleans, to
Mrs. Fred Querens, Nov. n, 1916.