Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 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 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Fruit | not in our table | 0 |
| Cake | 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
- 2 cups of sifted flour
- 2 pieces to fit a round pan
- 2 cups sugar
- 1 cup butter
- 2 cups flour
- 3 cups raisins
- 3 cups currants
- 1 cup milk
- 2 cups white sugar
- 3 cups flour
- 1 cup of figs
- 1 cup candied cherries
- 2 cups milk
- 4 cups flour
- a cup of butter
- a cup of sweet milk
- 6 eggs
- 2 even tsp
- 2 qts
- 3 full tsp
- 1 egg
- 1 tsp
- 93 fruit cake
- 1 grated nutmeg
- 1 tbs
- 1 wine glass wine
- 1 scant cup butter
- 8 eggs
- 2 large tsp
- 3 layers
- 2 tsp
- 3 tsp
Directions
1| cups sugar, \ cup sweet milk, § cup cornstarch, \ cup butter, 1J cups pastry flour, whites 6 eggs, 2 even tsp. baking powder; make a boiled icing, when cool add about | lb. of marshmallows, that have been melted by putting in the oven a few minutes; stir hard until thoroughly mixed.
Mrs. Geo. H. Crosby.
STRAWBERRY SHORTCAKE. Put 2 qts. of capped berries in a colander and pour cold water over them. Reserve a few of the choicest ones to be used as a garnish. Cut the others in halves and mix with a cup and a half of sugar. Set in a warm place for an hour or two. Make a soft dough of 2 cups of sifted flour, 3 full tsp. of baking powder, -J of a cup of butter, 1 egg, f of a cup of sweet milk and 1 tsp. of salt. Divide the dough and roll into 2 pieces to fit a round pan. Spread the layers with softened butter, place one on top of the other and bake for 15 or 20 minutes. When done pull the layers, apart and put a layer of sweetened berries between and an- other on top. Serve on round plates with whipped cream and the whole berries. Miss Alma Holland.
FRUIT CAKE. 2 cups sugar, 1 cup butter, 2 cups flour, 3 cups raisins, 3 cups currants, 6 eggs, 1 grated nutmeg, 1 tbs. mace and cinnamon, 1 tsp. soda, 1 wine glass wine or brandy, § lb. citron. Bake 3 hours in a very slow oven.
Mrs. Charles Burwell.
ROSE CREAM CAKE. 2 cups sugar, 1 scant cup butter, 1 cup milk, 3| cups flour, whites of 8 eggs, sift the pastry flour 5 times, 2 large tsp. of baking powder well mixed through the flour. Bake in 3 layers, coloring the middle layer pink with fruit extract. Boiled icing, flavored slightly with extract of rose.
Mrs. E. W. Ensign.
WHITE FRUIT CAKE. 6 eggs, 2 cups white sugar, 1 cup butter, \ cup sweet milk, 3 cups flour, 2 tsp. baking powder, 1 lb. raisins, 1 cup of figs, 1 cup candied cherries, bits of orange peel, juice and grated rind of lemon. Mrs. R. A. Ensign.
FRENCH LOAF CAKE. 2 cups sugar, § cup butter, \ cup lard, 2 cups milk, J cup raisins, \ cup citron, 2 tsp. lemon, pinch salt and a little nutmeg, 4 cups flour, 3 tsp. baking powder.
Mrs. A. P. Mather.