Estimated Nutrition (whole recipe, rough)
Counts 4 of 8 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Water | not in our table | 0 |
| Wood | not in our table | 0 |
| Cake | not in our table | 0 |
| Meringue | 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 pint of sherry
- 1 pint of milk on the fire
- a gill of water
- a piece of thin wood into the centre of the cake
- 10 eggs
- 6 ozs
- 8 eggs to a meringue con- sistency
- two together
- 5 eggs into a basin
- 2 ozs
- 14 ozs
- lemon juice
Directions
loose dust out, only leaving enough to cover the whole of the inside with a smooth white surface : if the grease or the sugar is put on too thick or allowed to settle in the corners, when it is put into the oven this part will burn and spoil the appearance of the cake.
German Sponge Cakes*
\ lb. sugar, 10 eggs, 6 ozs. butter, \ lb. flour, the juice of a lemon, and a little grated rind of ditto. Beat the eggs and sugar as for sponge cakes, cream the butter, stir in the lemon juice and rind, add the flour and the beaten eggs and sugar, fill small well-buttered moulds, and bake in a moderate oven.
Sponge Cake with Apple Foam.
Cut a small sponge cake into slices, lay in glass dish, and pour over them enough sherry and cream to moisten them through. Put a few peeled and cored apples, with a gill of water, . i oz. sugar, and the juice of a lemon, in a stewpan and boil down carefully to a thick pulp ; rub it through a sieve, beat it to a froth, and having whipped the whites of 8 eggs to a meringue con- sistency, mix the two together, and put it in a rough uneven shape on the slices of sponge cake.
Tips; Cake (Plain).
Get a Savoy cake (a stale one is the best), stick it all over with blanched almonds cut in strips, place it on a glass dish, which should be a round one, and pour over it one pint of sherry, J with half a quartern of brandy, as the wine runs through put it back with a spoon until soaked through. Make a boiled custard in the following manner : Break 5 eggs into a basin with 2 ozs. of fine sugar; place 1 pint of milk on the fire and let it come to the boil, pour it on the eggs and whisk well together. Place it over the fire, keep stirring until thick, but on no account let it boil, or it will curdle and spoil. Pour it over the cake, sprinkle over with some nonpareils, flavour the custard with a few drops of essence of almonds or vanilla.
Savoy (Sponge) Moulds.
Eggs, ii lb., 1 lb. flour, 14 ozs. castor sugar. Proceed as for sponge cakes, but bake in a much cooler oven. Fill the mould ; to within an inch of the top, then place a stiff band of greased ; paper round the outer surface and extending about three inches ' above the top ; securely fasten with string to prevent the cake i running over. To ascertain if it is baked, push a piece of thin wood into the centre of the cake and draw it out slowly ; if the: wood comes out clean, the cake is done, but not so if the cake adheres to it, *
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