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 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| 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
- one pound powdered white sugar
- three quarters pound butter
- one pound sifted flour
- two pounds raisins stoned
- two pounds currants carefully cleaned
- half pound citron cut in strips
- quarter ounce each of cinnamon
- a small cup of orleans molasses makes the cake blacker
- twelve eggs
- one wine glass wine
- 73 torn
- cinnamon
- cloves
Directions
Mrs. M. M. Munsell, Delaware.
One pound powdered white sugar, three quarters pound butter, one pound sifted flour,'twelve eggs, two pounds raisins stoned and part of them Chopped, two pounds currants carefully cleaned, half pound citron cut in strips, a quarter ounce each of cinnamon, nut- meg, and cloves mixed, one wine glass wine, and one of brandy ; rub butter and sugar together, add yolks of eggs, part of flour, the spice, and whites of eggs well beaten, then add remainder of flour, and wine and brandy; mix all thoroughly together ; cover bot-
torn and sides of a milk pan with buttered white paper, put in a layer of the mixture, then a layer of the fruit, (first dredging the fruit with flour,) until pan is filled up three or four inches, and then bake four hours. A small cup of Orleans molasses makes the cake blacker and more moist. When the cake is cold, wrap in a cloth wet in brandy or whiskey, and keep the cloth moistened from one to four weeks.