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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Caraway Seed | 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
- three ounces of sugar
- one ounce of butter
- one pound of treacle
- one pound of flour dried
- three pounds of flour
- a pound of flour
- an ounce of ginger
- a gill of milk
- a pound of sifted sugar
- a pound of treacle
- a pound of melted butter
- a pound of preserved citron
- a pound of preserved lemon
- an ounce of powdered ginger
- a pound of butter
- a pound of currants
- a pound of sugar
- a pound of butter to cream
- three quarters of a pound of flour
- two oimces of caraway seeds
- 55 anothee beceipt -- yeey good
- three eggs
- two eggs
- six eggs
- 56 compotss
- ginger
- nutmeg
Directions
Three quarters of a pound of flour, half an ounce of ginger, two oimces of caraway seeds, three ounces of sugar, half a gill of milk, one ounce of butter, and one pound of treacle. The butter, milk, and treaele must first be put on the fire to boil, the other ingredients must be mixed in a bowl, and when the milk^ &c., are hot, pour it on them. Mix well together, let it stand all night or twelve hours. Make them into cakes, and bake on battered tins.
BISCUITS, MERINGXnES. 55
ANOTHEE BECEIPT— YEEY GOOD.
One pound of flour dried, a quarter of a pound of sifted sugar, wetted with a pound of treacle and half a pound of melted butter, the yolks of three eggs and the whites beaten separately. ]^ix all with a spoon, and then add a quarter of a pound of preserved citron, a quarter of a pound of preserved lemon and orange-peel, and an ounce of powdered ginger. Mix all well, and put it into a tin to bake in a moderate oven. It will take two hours to bake.
Three pounds of flour, half a pound of butter and two eggs ; wet them with warm milk ; let it rise some time, and then roll into it half a pound of currants, half a pound of sugar, some pre- served citron, lemon, or orange, cut fine. When well mixed, make them into cakes, let them rise for some time. A quarter of an hour will bake them.
BISCUITS I>*AMOUB.
Beat a pound of butter to cream ; add a pound and a quarter of floiu*> a pound of sugar, a pound <tf currants, six eggs; beat all together; add some candied fruit, and a little nutmeg grated*
56 COMPOTSS.
Make into little cakes^ and sprinkle over them nonpareil comfits.