Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
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 sugar
- 3 teaspoonfuls of baking powder
- 2 square sheets
- 3 tablespoonfuls of this batter
- a gill of thin cream
- 5 eggs
- 2 eggs
- 3 layers together
- cloves
- cinnamon
Directions
Mrs. A. S. Couch. I pound of dried flour; i pound of sugar; ^ pounds of butter; 5 eggs; i nutmeg; i small wine-glass of wine; i small wine-glass of brandy; a gill of thin cream; i pound of raisins.
STRIPED Cx^KE. Mrs. P. H. Stevens. Yz small cup of butter; 2 cups of sugar; whites of 5 eggs; 2j^ cups of flour; 3 teaspoonfuls of baking powder; i cup of sweet milk. Bake in 2 square sheets.
Demand and (jet— Virot's Perfumes and Extracts.
o8 FREDONIA COOK BOOK.
Take 3 tablespoonfuls of this batter. Add to it ^ cup of molasses; yolks of 2 eggs; i cup of raisins, seeded and chopped; ^ teaspoonful of cloves; i teaspoonful cinnamon; ^ cup of flour. Bake this in i layer.
Put 3 layers together with frosting, having dark one in the center.