Estimated Nutrition (whole recipe, rough)
Counts 20 of 24 ingredients — the other 4 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 |
| Egg | 1 large egg (50g) | 78 |
| Date | 1 date (24g) medjool | 66 |
| Grape | 1/2 cup (76g) | 62 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
| Cake | not in our table | 0 |
| Water | not in our table | 0 |
| Hazelnut | 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 sugar
- 1 cup flour sifted twice
- two cups light brown sugar
- 1 cup strong black coffee
- 1 teaspoon ginger
- 2 teaspoons grated chocolate
- 1 cup seedless raisins
- 1 pound butter
- 1 pound of sifted flour
- 2 tablespoons cinnamon
- 1 pound raisins
- 1 pound citron not too fine
- 1 pound blanched almonds cut down in four
- 1 tablespoon flour
- 1 teaspoon baking powder
- 1 cup dates cut fine
- 1 cup english walnuts chopped
- 1 teaspoon vanilla
- 1 cup milk
- two-thirds cup butter
- six cups sifted flour
- one-half cup butter
- 2 cups flour
- 2 teaspoons baking powder
- 2 cup sugar
- 1 cup boiling milk
- 1 teaspoon vinegar
- one-half cups sugar
- 1 teaspoon butter
- 3 cups flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- one cup butter
- 1 pound of walnuts
- two teaspoons baking powder
- a pinch of salt
- 6 eggs beaten very light
- half confectioners
- 1 tea- spoon baking powder
- 2 layers
- 2 eggs beaten
- 6 eggs
- 4 generous cups sifted flour
- 1 tea- spoon soda dissolved in a little milk
- 1 dozen eggs
- two nutmegs
- 2 wine glasses wine
- three eggs beaten lightly
- 1 yeast cake
- 4 eggs
- 4 inch thick
- three layers
- one thousand favorite recipes coffee cake
- 1 yeast cake in lukewarm water
- 3 eggs
- 5 eggs
- 2 layers in a quick oven
- 1 egg
- 1 egg stiffly beaten
- 9 eggs beaten
- 1 lemon
- 2 large cups grated hazelnuts
- 5 eggs beaten separ- ately
- 1 orange
- ginger
- cloves
- cinnamon
- salt
- vinegar
Directions
Cream Almond Cake.
The yolks of 6 eggs beaten very light with 1 cup sugar (y2 gran- ulated and half confectioners') ; then add y2 eggshell of water and flavor with essence of coffee; 1 cup flour sifted twice and 1 tea- spoon baking powder. Last of all, fold in the beaten whites of the eggs. Bake in 2 layers.
Filling. — Heat y2 pint cream, add sugar and vanilla to taste; then add 2 eggs beaten (before the cream boils), then stir occasionally until thick. Strew grated almonds over this filling. Usually make a plain icing for the top.
Black Coffee Cake.
Two cups light brown sugar, y2 cup molasses, 6 eggs, % cup melted butter, 1 cup strong black coffee, 1 teaspoon ginger, 1 of all- spice, 1 of cloves, 1 of cinnamon, 2 teaspoons grated chocolate, a pinch of salt, y2 cup chopped walnuts, 1 cup seedless raisins, 1 of currants, 4 generous cups sifted flour and add the last thing, 1 tea- spoon soda dissolved in a little milk. Butter and flour pan and bake in slow oven nearly 1 hour. Dredge fruit with flour, so it doesn't stick together. MRS. MITCHELL HARRIS, Olympia.
Almond Pound Cake.
Mix together 1 pound butter and the same of sugar; beat separ- ately until perfectly light 1 dozen eggs and stir alternately into the sugar and butter with 1 pound of sifted flour; add two nutmegs, grated, 2 tablespoons cinnamon, 2 wine glasses wine, the same of bran- dy, the same of rosewater; beat well and add 1 pound raisins, picked and stoned, rolled in flour; cut 1 pound citron not too fine, and lastly 1 pound blanched almonds cut down in four; beat hard and pour in a buttered pan and bake for 3 or 4 hours.
MRS. I. E. MOSES. Date Torte.
Three eggs beaten lightly with 1 cup sugar. (Do not separate eggs.) Add juice and rind of y2 lemon, a little grated chocolate, 1 tablespoon flour, 1 teaspoon baking powder, 1 cup dates cut fine, 1 cup English walnuts chopped (dredge nuts and dates), 1 teaspoon vanilla. Bake 50 minutes in a well buttered pan. Serve with sweet whipped cream. MRS. MAURICE L. GRUNBAUM.
French Coffee Cake.
Scald 1 cup milk; when lukewarm add 1 yeast cake and dissolve; add 4 eggs, two-thirds cup butter, y2 cup sugar, iy2 cups flour, and if liked, the grated rind of a lemon. Beat well for 10 minutes. Let rise six hours. Place in ice-chest over night to prevent further rising. In the morning roll out x/4 inch thick (on a floured board), spread with creamed butter, fold in three layers; cut off pieces and form in any desired shape, and place in pans and let rise until light. Bake quickly, about 20 minutes, in moderate oven. Can be spread with icing or powdered sugar. MRS. N. DEGGINGER.
The clear type, printing- and compiling- of this book helped the success of it. See the Merchants' Printing- Company, Times Building. Main 4134 Ind. 655.
ONE THOUSAND FAVORITE RECIPES
Coffee Cake. Six cups sifted flour, dissolve 1 yeast cake in lukewarm water. Make hole in flour, pour yeast in and cover over; put in 3 eggs, 1 cup sugar and little essence of lemon and y2 cup of butter; mix well with milk, enough for a stiff dough. Leave over night. Next morning butter your pans, spread your dough over the pan, mix the leavings in pot with sugar, a little flour and a trifle butter, and make streisel.
MRS. POLITZ, Sacramento.
Walnut White Cake.
One-half cup butter, 1V2 cups sugar; cream well, then add y2 cup milk, 2 cups flour, 2 teaspoons baking powder, whites of 5 eggs, stiffly beaten. Bake in 2 layers in a quick oven.
Filling. — x/2 cup sugar, good piece butter, cream together, then add yolk of 1 egg, % cup of flour; add this to 1 cup boiling milk, V2 pound English walnuts rolled, and cook until thick; beat until cool, then spread between layers.
Icing. — 1 cup sugar, y2 cup water, 1 teaspoon vinegar; boil until stringy, then add slowly to white of 1 egg stiffly beaten.
MRS. GEO. W. KIRSKE.
Filled Coffee Cake.
One and one-half cups sugar, 1 teaspoon butter, 3 eggs, pinch salt, 1 teaspoon vanilla, 1 cup milk, 3 cups flour, 3 teaspoons baking powder. Cream butter and sugar, then add the well beaten eggs and rest of the ingredients.
Filling. — Mix together 1V2 cups brown sugar, 1 teaspoon butter, 1 tablespoon flour, 1 teaspoon cinnamon, iy2 cups chopped nuts, Cor- sican citron, orange marmalade and raisins; spread the batter in a well greased spring form, pieces of butter all over, then some of the filling; then the rest of the batter, more dabs of butter; then the remainder of the filling. Bake about 25 minutes in a moderate oven.
MRS. M. WILZINSKL Hazelnut Cake.
Yolks 9 eggs beaten with 1V2 cups sugar until thick; add juice and rind of 1 lemon, spices to taste, 2 large cups grated hazelnuts; beaten whites last. Bake % hour. MRS. A. DINKELSPIEL.
Nut Cake. One cup butter, 2V2 cups powdered sugar, 5 eggs beaten separ- ately and the chopped meat of 1 pound of walnuts. After stirring butter and sugar lightly, add yolks, then nuts; also y2 cup citron chopped fine; juice and rind of 1 orange, rind of 1 lemon, 1 cup milk, two teaspoons baking powder and Sy2 cups of sifted flour. Bake 1 hour. MRS. J. S. COHEN.
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