Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Hickory Nut | 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
- 4 cups sugar
- 1 cup hickory nuts
- 1 cup chopped
- 1 cup chopped citron
- 1 cup blanched
- four eggs
- 1 grated cocoanut
- 1 orange
- 1 table- spoon grated chocolate
- 4 layers of a rich white cake
- 4 parts
- two cakes
Directions
4 cups sugar, whites four eggs, 1 grated cocoanut, 1 orange, 1 cup hickory nuts, 1 cup chopped and seeded raisins, 1 table- spoon grated chocolate, 1 cup chopped citron, 1 cup blanched and chopped almonds.
Make 4 layers of a rich white cake. Add enough water to the sugar to dissolve it and put it on to boil. Beat the whites of egg very stiff on a platter. When a teaspoon of the syrup dropped in cold water becomes waxy, it must be poured very slowly into the eggs, beating continuously until cold. Divide into 4 parts. Into the first stir the cocoanut and the pulp of the orange rubbed through a sieve. Spread this on the first layer. For the second, add the nuts, raisins and chocolate. For the third add the almonds and citron. The frosting for the top should be plain. This will make two cakes.