Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 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 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | 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 flour
- one pound butter
- half cup butter
- half cup milk
- one cup sugar
- one-half cups of flour
- one cup of sweet milk
- one-half cups sifted flour
- one teaspoon lemon
- one cup brown sugar
- one cup mo- lasses
- one cup butter
- one cup strong cold coffee
- one pound raisins
- one tablespoon cinnamon
- five cups flour
- one cup of butter
- two cups of sugar
- four cups of flour
- one cup of milk
- two teaspoons of baking powder
- ten eggs
- three cups
- one-half cups
- eight eggs
- two tea- spoons baking powder
- eight eggs well beaten
- two light cups of sugar
- one light cup of butter
- two level teaspoons baking powder
- one egg
- one grated nutmeg
- one heaping teaspoon suda
- twelve eggs
- two yel
- salt
Directions
gether. Beat the eggs separately and add them. Then add the flour. Bake slowly, and is better in small tins. Flavor with lemon. Mrs. H. R. Lancaster.
Old Fashioned Pound Cake. — Ten eggs, one pound flour (about three cups), one pound butter (about one and one-half cups), wash the salt out of the butter, cream it with the sugar; add the well beaten yolks, then the sifted flour alternately with the stiffly beaten whites; beat with the hand very thoroughly; use flavoring if any is desired; bake in moderate oven two hours.
Golden Cake. — Yolks of eight eggs, half cup butter, half cup milk, one cup sugar, one and one-half cups of flour, two tea- spoons baking powder.
Golden Cake. — Yellows of eight eggs well beaten, two light cups of sugar, one light cup of butter, one cup of sweet milk, three and one-half cups sifted flour, two level teaspoons baking powder, one teaspoon lemon or vanilla. Cream butter and sugar together, then add the beaten yellows. When well mixed put in one-third of the flour, beating and stirring well; add one-half of the milk, then rest of flour, which must be well stirred in to prevent lumps ; then use remainder of milk. Add flavoring last. The baking powder is sifted into the flour. — Mrs. J. L. Nelson.
Coffee Cake. — One egg, one cup brown sugar, one cup mo- lasses, one cup butter, one cup strong cold coffee, one pound raisins, one tablespoon cinnamon, one grated nutmeg, one heaping teaspoon suda, four or five cups flour.
Ribbon Cake. — White Part. — Whites of eight eggs, one cup of butter, two cups of sugar, four cups of flour, one cup of milk, two teaspoons of baking powder. Divide and color part pink.
Yellow Part. — Yolks of twelve eggs, four and one-half cups of flour, two cups of sugar, one cup of sweet milk, one cup of butter, two teaspoons of baking powder. Bake two yel-