Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- eight grains of cream of tartar finely powdered
- ten grains of cochineal
- four tablespoons of water in a granite vessel
- one-half cups sifted powdered sugar
- one cup dainty flour
- one teaspoon cream tar- tar
- one teaspoon lemon
- one cup flour sifted six times
- one teaspoon of lemon to flavor
- one pound of sugar
- five ounces of flour
- one teaspoon of cream of tartar
- a piece of alum the size of a small pea
- a pinch of salt
- eleven whites
- eleven eggs
- quarter sugar sifted six times
- half beaten add cream tartar
- one tea- spoon of vanilla
- salt
Directions
Cake, to be nice, should be made of the best materials. But- ter and eggs should both be fresh. Some persons entertain the mistaken notion that butter which can not be eaten on bread will do very well for cake. On the contrary, the baking in- creases the bad flavor. It is a good plan to wash the butter in clear water before using it. The whites and yolks of the eggs should be beaten to a stiff froth, separately. Brown sugar will answer for some kinds of cake, if free from lumps and creamed well with the butter. When soda is used, dissolve before adding to the general mixture. Butter the bakingpan well, covering the bottom with buttered white paper. In cake baking much of the success depends on the oven, which should be well and evenly heated before the cake is put in; and never allow the heat to diminish, or the cake will fall — except fruit cake, which should remain in the oven, while it cools down gradually.
132 HOW WE COOK IN TENNESSEE.
Avoid moving the cake while baking, as it tends to make it heavy. When the cake is done it will leave the sides of the pan. It is a good plan to pnt a pan filled with warm water on the top range of the stove after the cake rises, as it prevents burning or cooking too fast. To prevent browning too fast, lay a paper over the top of the cake. Avoid any contact of draft while baking.
When baking cake grease your tins well and then dredge well with flour and have pans cold when you put cake in, and it will save you the cutting papers and greasing them, and is much nicer.
Coloring for Cakes and Fruits. — Dark red coloring. — Take eight grains of cream of tartar finely powdered, and ten grains of cochineal; add to it a piece of alum the size of a small pea and boil with four tablespoons of water in a granite vessel for fifteen minutes. Then strain through a cheese cloth and put in bottle tightly corked. If kept any length of time add a little alcohol.
Angel Cake. — Eleven whites, one and one-half cups sifted powdered sugar, one cup dainty flour, one teaspoon cream tar- tar, one teaspoon lemon, a pinch of salt; sift flour, cream tar- tar, salt and sugar all together five times; add this gradually to the beaten whites; put in lemon and bake in moderate oven. —Mrs. W. H. Wilson.
Angel Food. — Eleven eggs (whites), cup and a quarter sugar sifted six times, one cup flour sifted six times, teaspoon cream tartar. Beat whites, when half beaten add cream tartar, barely lap the sugar in, but do not beat, then the flour last, the same way. One teaspoon of lemon to flavor. — Mrs. Hibernia Neil.
Angel Food Cake. — Add to the whites of fifteen well beaten eggs one pound of sugar, five ounces of flour (sifted seven times) folded in ; one teaspoon of cream of tartar and one tea- spoon of vanilla. Bake in a slow oven. — A. T. Nance.