Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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 teaspoons of cocoa
- 1 teaspoon soda dissolved in 2 cups flour
- 2 cups flour
- 3 tablespoons sour milk
- 1 cup flour
- 1 teaspoon baking powder
- 1 cup sugar
- 1 cup hot milk
- 5 eggs
- 2 eggs
- 4 eggs
Directions
Mrs. Truman Davis.
i cup sugar. i cup strawberry jam.
Yx cup butter. 5 eggs, well beaten (yolks
2 teaspoons of cocoa. and whites together).
y2 teaspoon of nutmeg. 1 teaspoon soda dissolved in
2 cups flour. 3 tablespoons sour milk.
SPONGE CAKE No. 1.
Mrs. C. A. Byrne.
2 eggs, well beaten. 1 cup flour.
Salt. 1 teaspoon baking powder.
1 cup sugar. 1 cup hot milk; last.
Get everything measured before beginning.
SPONGE CAKE No. 2. Mrs. Caroline Sauer.
Yolks of 4 eggs. 1 cup flour.
1 cup sugar. y^ teaspoon cream tartar.
Beat yolks well until light; add sugar; beat again and flavor with lemon; beat the whites and add cream of tartar. Fold into yolks and sugar, and then add flour, sifted; fold in lightly. Put in ungreased pan and bake in oven 45 minutes.