Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour 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 |
| Walnut | 1 walnut half (4g) | 26 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Fruit | not in our table | 0 |
| Brandy | 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-half cupfuls of sugar
- one-half cupful of butter
- one-half cupful of sweet milk
- one-half cupfuls of flour
- one-half cupful of corn starch
- one teaspoonful of baking powder together
- one cupful of butter
- two cupfuls of fruit
- one-half teaspoonful of soda
- one teaspoonful of cloves
- one teaspoonful of cinnamon
- two cupfuls of brown sugar
- one cupful of sour milk
- half teaspoonful of soda put in the milk
- two cupfuls of flour
- one pound of stoned raisins
- one pound of english walnuts
- one tablespoonful of brandy
- one teaspoonful of soda
- one-half teaspoonful of cloves
- two cupfuls of sugar
- one cupful of sweet milk
- three cupfuls of flour
- six eggs
- three eggs
- five eggs
- one-half nutmeg
- four halves
- four whole nuts
- three dark laj'^ers
- four eggs
- three small teaspoon- fuls of baking powder
- three layers
- two eggs well beaten
Directions
Stir together to a cream, one and one-half cupfuls of sugar, one-half cupful of butter, then add one-half cupful of sweet milk, sift one and one-half cupfuls of flour, one-half cupful of corn starch, one teaspoonful of baking powder together ; add the beaten whites of six eggs, flavor, bake in layers and put frost between and on top. This is very nice to use for any layer cake.
Mrs. Will Squires.
"wandering jews." One and one-half cupfuls of sugar, one cupful of butter, two cupfuls of fruit, one-half teaspoonful of soda, one teaspoonful of cloves, one teaspoonful of cinnamon, one-half of a nutmeg, three eggs. Bake as cookies.
Mrs. Herbert Barker.
WALNUT CAKE— No. 1.
Two cupfuls of brown sugar, one-half cupful of butter, one cupful of sour milk, yolks of five eggs, one-
86 THE GOOD CHEER COOK BOOK.
half teaspoonful of soda put in the milk, two cupfuls of flour, one pound of stoned raisins, one pound of English walnuts, one tablespoonful of brandy, one teaspoonful of cloves, one-half nutmeg; bake in dripper. Save twenty-four halves for the top ; frost with boiled frost- ing and put nuts on top; chop nuts and raisins, and put in the flour. Miss Fannie Ginty.
WALNUT CAKE— No. 2.
Two cupfuls of brown sugar, one-half cupful of butter, large measure, one cupful of sour milk, scant measure, yolks of five eggs, one teaspoonful of soda, two cupfuls of flour, one pound of stoned raisins, one pound of English walnuts, a little brandy or flavor- ing (extract of rose is very nice for this). Save twenty- four whole nuts for the top ; break the rest fine into the cake ; one-half teaspoonful of cloves and nutmeg. This will make three dark laj'^ers.
AVhite Layers. — Two cupfuls of sugar, one-half cupful of butter, whites of four eggs, well beaten, one cupful of sweet milk, three cupfuls of flour, three small teaspoon- fuls of baking powder. This will make three layers. Also iise boiled frosting between laj^ers and for the top, made as follows : whites of two eggs well beaten, one and three- fourths cupfuls of pulverized or granulated sugar, water enough to dissolve the sugar, boil until it is ropy, when tried in cold water but not brittle, then stir it into the eggs gradually and beat until cold ; put on the cake when it and the frosting is cold. This requires no flavoring with the nuts. Nice for company, as it cuts into so many pieces. Mrs. F. T. Condit.
THE GOOD CHEER COOK BOOK. 87