Estimated Nutrition (whole recipe, rough)
Counts 7 of 11 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Sauce | not in our table | 0 |
| Marshmallow | not in our table | 0 |
| Water | 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
- 1 cup powdered sugar
- 1 cup shredded cocoanut
- 4 cup milk in a sauce pan
- 4 pound marshmallows in pieces
- 2 tablespoons hot water
- 2 tablespoons of gelatine dissolved in 7 tablespoons of boiling water
- 7 tablespoons of boiling water
- 1 pound of confectioner's sugar
- 2 tablespoons flour
- 14 cup orange juice
- 1 teaspoon butter
- 1 lemon
- 2 eggs
- two layers of cake
- 1 egg
- ten min- utes in double boiler
- lemon juice
Directions
Juice and grated rind 1 lemon, 1 cup powdered sugar, yolks 2 eggs, 1 cup shredded cocoanut ; mix lemon juice and rind witli sugar and yolks of eggs slightly beaten ; cook ten minutes in double boiler, stirring constantly; add cocoanut; use when cool.
MARSHM ALLOW FILLING 1.
Put % cup sugar and i/4 cup milk in a sauce pan; heat slowlj' to boiling point without stirring and boil six minutes ; break i/4 pound marshmallows in pieces and melt in double boiler; add 2 tablespoons hot water and cook until mixture is smooth ; add hot syrup gradually, stirring constantly; beat until cool enough to spread. This may be used for both filling and frosting.
Boston Cooking School.
MARSHMALLOW FILLING 2.
2 tablespoons of gelatine dissolved in 7 tablespoons of boiling water; stir in gradually 1 pound of confectioner's sugar and beat with a spoon i^, hour; flavor with Royce's vanilla; pour in a tin, size of your cake, and set away until the gelatine thickens ; put be- tAveen the two layers of cake. ]\Irs. A. W. Niekle.
ORANGE FILLING
1/^ cup sugar, 2i/2 tablespoons flour, grated rind \i] orange, 14 cup orange juice, % tablespoon lemon juice. 1 egg, slightly beaten, 1 teaspoon butter; mix ingredients in order given; cook ten min- utes in double boiler, stirring constantly; cool before spreading.
PRUNE ALMOND FILLING 1 .
To boiled frosting add Yj cup selected prunes, stoned and cut in pieces, and % cup almonds blanched and chopped.