Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 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 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Brandy | 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 powdered sugar
- one pound butter
- one pound flour
- one pound currants
- one pound raisins seeded
- half pound citron cut in slips
- two teaspoonfuls nutmeg
- one teaspoonful cloves
- one wineglass brandy
- one teaspoonful cinnamon
- two cups sugar
- one cup milk
- two cups flour
- half cup corn-starch
- three teaspoonfuls breadmaker's baking powder
- a pound of butter
- a pound of currants -- washed
- a pound of raisins -- seeded
- a pound of citron cut into slips
- twelve eggs
- one tablespoon- ful cinnamon
- two large cakes
- seven eggs
- one tea- spoonful nutmeg
- one glass brandy
- three eggs
Directions
One pound powdered sugar, one pound butter, one pound flour, twelve eggs, one pound currants, well washed and dredged, one pound raisins seeded and chopped, half pound citron cut in slips, one tablespoon- ful cinnamon, two teaspoonfuls nutmeg, one teaspoonful cloves, one wineglass brandy. Cream the butter and sugar, add the beaten yolks of the eggs, and stir all well together before putting in half of the four. The spice should come next, then the whipped whites stirred in alternately with the rest of the flour, lastly the brandy. The above quantity is for two large cakes. Bake at least two hours in deep tins lined with well buttered paper. The icing should be laid on stiff and thickly. This cake, if kept in a cool, dry place, will not spoil in two months, Test the cakes well, and be sure they are quite done before taking them from the oven.
FRUIT-CAKE (PLAINER).
One pound powdered sugar, one pound flour, three: quarters of a pound of butter, seven eggs, half a pound of currants—washed, picked over, and dredged; half a pound of raisins—seeded and chopped, then dredged ; quarter of a pound of citron cut into slips, one tea- spoonful nutmeg, one teaspoonful cinnamon, one glass brandy. Cream butter and sugar; add the beaten yolks, then the spice and the whipped whites alternately with the flour: the fruit and brandy last.
46 THE BREADMAKER’S COOKING LESSONS.
CORN-STARCH CAKE. Two cups sugar and one cup butter rubbed to a cream, one cup milk, two cups flour, three eggs, whites and yolks beaten separately; half cup corn-starch, three teaspoonfuls Breadmaker’s Baking Powder, sifted weli through the flour. Sift the corn-starch with the flour, and add the last thing. Bake in small tins and eat while fresh. They dry in two or three days and become insipid, but are very nice for twenty-four hours after they are baked.