Estimated Nutrition (whole recipe, rough)
Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Molasses | 1 tbsp (20g) | 58 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| 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
- one pound butter
- one-half pounds sugar
- one-half pounds flour
- three teaspoons baking powder
- two cups sugar
- one cup butter
- one cup sweet milk
- one-half cups of flour
- one pint brown sugar
- two cups powdered sugar
- half cup butter
- one cup water
- three cups flour
- two teaspoonfuls cream tartar
- one teaspoonful soda
- one-half cups brown sugar
- half cup milk
- one cup molasses
- one teaspoonful butter
- one tablespoonful flour
- two tablespoonfuls cold water
- one cup sugar
- half cup sour milk
- one cup flour
- one cup chocolate
- half cup water
- one-fourth cups sugar
- one-half cups flour
- one tablespoon white wine
- two eggs
- eight eggs
- three eggs
- two small cakes
- half cake baker's chocolate
- one egg
- two tea- spoons cream tartar
- three layers
- five eggs
- one pound 142
Directions
Banquet Cake. — Whites twenty-two eggs, one pound butter, one and one-half pounds sugar, one and one-half pounds flour, three teaspoons baking powder. — Mrs. W. S. Keller.
Caramel Cake. — Whites of eight eggs, beaten stiff; two cups sugar, one cup butter, one cup sweet milk, three and one-half cups of flour, with heaping teaspoonful of baking powder. Put together with the following caramel filling : One pint brown sugar, with sufficient sweet milk to start cooking well • lump of butter size of an egg ; let this boil until almost the consistency of molasses. Let cool slightly and flavor with vanilla.
Caramel Cake. — Two cups powdered sugar, half cup butter, three eggs, one cup water, three cups flour, two teaspoonfuls cream tartar, one teaspoonful soda. Bake as for jelly cake.
Filling. — One and one-half cups brown sugar, half cup milk, one cup molasses, one teaspoonful butter, one tablespoonful flour, two tablespoonfuls cold water. Boil this mixture till it ropes, add half a cake Baker's chocolate (grated), boil till it hardens moderately when cool. When it cools some add a large teaspoonfnl of vanilla and one-quarter of teaspoonful of soda, and beat till it begins to harden and spread between layers. This makes two small cakes. — Mrs. H. C. Irby.
Brown Stone Front. — One cup sugar, half cup butter, half cup sour milk, one cup flour, two eggs, teaspoon soda dissolved in milk. Second Part — One cup chocolate (half cake Baker's chocolate), half cup water, yolk one egg, one cup sugar. Boil till thick, add vanilla and stir into first part. Bake in layers and use icing between. — Mrs. Lee Agnew.
Marshmallow Cake. — Use whites of eighteen eggs, two and one-fourth cups sugar, one and one-half cups flour, two tea- spoons cream tartar, one tablespoon white wine. Sift flour three times, add cream tartar and sift again. Beat eggs to a stiff froth on a large platter ; add sifted sugar, then flour very gently, then wine. Bake in three layers.
Filling. — Whites of five eggs, two cups sugar, one pound