Estimated Nutrition (whole recipe, rough)
Counts 20 of 23 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 20 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cherry | 1 cup (138g) | 87 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Brandy | 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
- 6 tablespoonfuls of pow- dered sugar
- 6 tablespoonfuls english walnuts
- 2 tablespoonfuls of baking powder
- one-half pound confectioner's sugar
- 1 tablespoonful of butter
- 1 tablespoonful of cream
- 2 teaspoons of brandy
- one cup of butter
- 1 cup of brown sugar
- 1 cup of molasses
- 2 teaspoonfuls of soda dissolved in a little hot water
- 1 teaspoonful each of ginger
- two cups of granulated sugar
- 1 cup of butter
- 1 cup of milk
- 3 cups of sifted flour
- 2 teaspoonfuls baking powder
- 2 cups of raisins
- 2 cups of figs
- 1 cup almonds
- 1 cup of water
- one pound of butter
- 1 pound light brown sugar
- two pounds raisins
- 2 pounds currants
- 1 pound almonds
- 1 pound flour
- two cups of sugar
- 4 cups of flour
- 1 teaspoonful of cream of tartar
- 1 cup of sugar
- 2 cups of flour
- 1 teaspoonful cream of tartar in flour
- 2 teaspoonfuls of cinnamon
- 1 teaspoonful of cloves
- 1 teaspoonful of grated nutmeg
- 1 cup of flour
- 2 teaspoonfuls of baking powder
- 2 cups of pecans
- one-half cup of butter
- 4 cups of sugar
- 1 teaspoonful vanilla
- one cup of milk
- 1 pound granulated sugar
- 2 ounces chocolate in 5 table- spoonfuls boiling water
- 1 teaspoon vanilla
- 6 eggs
- 3 tablespoon- fuls flour
- six eggs last
- 1 egg
- 4 eggs beaten separately
- 2 cups a sugar
- 10 eggs
- 2 nutmegs
- 1 glass preserved cherries
- two large cakes
- 8 eggs
- 8 eggs add 1 cup of sugar
- 3 eggs beaten separately
- 2 tea- spoonfuls baking powder
- 6 eggs to a stiff froth
- 1 level tea- spoonful soda dissolved in ^ cup of boiling milk
- 1 large lump of butter
- 5 table- spoonfuls boiling water
- 4 well beaten eggs
- 1 heaping teaspoon baking powder
- salt
Directions
Walnut Tart — Yolks of 6 eggs, 6 tablespoonfuls of pow- dered sugar, 6 tablespoonfuls English walnuts, 3 tablespoon- fuls flour, 2 tablespoonfuls of baking powder. Beaten whites of six eggs last.
Iceing for Above Cake — One-half pound confectioner's sugar, 1 tablespoonful of butter, 1 tablespoonful of cream and 2 teaspoons of brandy. MRS. SONDHEIM.
Ginger Bread — One cup of butter or good lard, 1 cup of brown sugar, 1 cup of molasses, 1 egg, iy2 cups of sour milk or water can be used ; 2 teaspoonfuls of soda dissolved in a little hot water, 3^/^ cups of flour, 1 teaspoonful each of ginger, cinnamon and cloves. MRS. CLARENCE LONG.
Tiptop Cake — Two cups of granulated sugar, 1 cup of butter, 4 eggs beaten separately, 1 cup of milk, 3 cups of sifted flour, 2 teaspoonfuls baking powder, flavor to taste. Bake in layers or loaf. MRS. RALPH McCALL.
CLUB HOUSE COOK BOOK
Scripture Cake — One cup of butter, Judges 5.25 ; 2 cups A sugar, Jeremiah 6.20; S^/^ cups of flour (prepared), is>l Kings 4.22; 2 cups of raisins, 1st Samuel 30.12; 2 cups of figs, 1st Samuel 30.12 ; 1 cup almonds. Genesis 43.11 ; 1 cup of water. Genesis 24.20; 6 eggs, Isaiah 10.14; a little salt, Leviticus 2.13 ; sweet spices to taste, 1st Kings 10.2 ; a large iron spoon of honey. Exodus 16-31, Follow Solomon's advice for making good boys. Proverbs 23.14 (first clause), and you will have a good cake.
MRS. GEORGE STRICKLER.
Fruit Cake — One pound of butter, 1 pound light brown sugar, 10 eggs ; cream butter and sugar, then add eggs one by one. Two pounds raisins, 2 pounds currants, ^ pound citron, y2 pound figs, 1 pound almonds, 2 nutmegs, }i gill brandy, ^ pound candied orange and lemon peel, 1 glass preserved cherries. After fruit is well mixed add 1 pound flour. Bake 2 hours. This makes two large cakes.
KATIE DeTURCK.
Silver Cake — Two cups of sugar, ^ cup of butter, 2^4 cups of flour, ^ cup of sweet milk, J^ teaspoonful soda dis- solved in milk, whites of 8 eggs, 1 teaspoonful of cream of tartar. Mix butter and sugar to a cream, add the whites of the eggs, beaten stiff, half of the flour, then milk and soda, then the rest of the flour. Stir together several minutes. Bake 1>4 hours.
Gold Cake — To the well beaten yolks of 8 eggs add 1 cup of sugar, % cup of butter, 2 cups of flour, ^ teaspoonful of baking soda in jE^ cup of sweet milk, 1 teaspoonful cream of tartar in flour. Mix well. Bake IJ^ hours.
CLARA L. WILLSON.
Spice Cake — Two cups of granulated sugar, 1 cup of butter, 3 eggs beaten separately, 3 cups of sifted flour, 2 tea- spoonfuls baking powder, 1 cup of milk, 2 teaspoonfuls of cinnamon, 1 teaspoonful of cloves, 1 teaspoonful of grated nutmeg. Bake in loaf or layers.
MRS. RALPH McCALL.
LARGE CAKES 171
Pecan Cake — Mrs. McKee, daughter of former President Harrison, makes pecan cake according to the following recipe : Beat the whites of 6 eggs to a stiff froth, beat together 1 cup of butter and 2 of sugar, and beat in a little of the egg. Add 1 cup of flour, ^ cup of sweet milk, another cup of flour mixed with 2 teaspoonfuls of baking powder; then add the remainder of the egg.
Filling and Icing for Pecan Cake — Chop 2 cups of pecans, soak them in grated pineapple, and stir them into the whites of 6 eggs, beaten stiff with powdered sugar. Put whole pecan kernals over the top of the cake while the icing is soft.
Fudge Cake — One-half cup of butter, ^ cake Baker's chocolate, 1>4 cups of sugar, boiled in ^ cup of milk. Add, after it cools a little, 3 eggs beaten separately, 1 level tea- spoonful soda dissolved in ^ cup of boiling milk, 2 cups of flour and 1 teaspoonful vanilla.
Icing — One cup of milk, 1 pound granulated sugar, ^ cake Baker's chocolate, 1 large lump of butter, pinch of salt,
1 teaspoonful vanilla. Boil until it forms a very soft ball, then beat until almost sugary. Bake in layers with icing between. MRS. WM. BOYER.
Black Joe Cake — Dissolve 2 ounces chocolate in 5 table- spoonfuls boiling water. Let cool. Beat ^ cup butter to a cream and add gradually 1% cups of granulated sugar. Add yolks of 4 well beaten eggs and beat all very hard. Add melted chocolate, ^ cup of sweet milk, 1^ cups of flour. Beat vigorously, add 1 heaping teaspoon baking powder, 1 teaspoon vanilla, whites of 4 well beaten eggs.