Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
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 butter
- one-half pound citron
- one tablespoon each cinnamon
- three teaspoons baking powder
- one-third cup good molasses
- six quart pan four hours
- ten eggs the whites
- cinnamon
- allspice
- cloves
Directions
Miss Mary Sealts, Mt. Vernon.
One pound butter, one of brown sugar, one of flour, one of raisins, one of currants, one-half pound citron, one tablespoon each cinnamon, allspice and cloves, ten eggs the whites and yolks beaten separately, three teaspoons baking powder; add just before baking a wine glass brandy, or one-third cup good molasses ; seed raisins, chop citron fine, and wash and dry the currants; mix butter and sugar, add the eggs, and lastly the flour in which the fruit, spices and baking powder have been well mixed ; bake in a six quart pan four hours.