Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Sour Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| 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 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hickory Nut | not in our table | 0 |
| Meat | 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
- half cup water
- 1 cup sugar until it spins a thread
- 2 squares
- 1 teaspoonful hot water to chocolate
- 1-1/2 cups sugar
- 1/2 cup butter
- 3/4 cup milk
- 1 cup hickory nut meats
- 2 cups flour sifted
- 2 teaspoonfuls baking powder
- three cupfuls of light brown sugar
- 1/2 cup of sweet lard
- 1-1/2 cups sour milk alternately
- 4 cups of flour
- 1-1/2 teaspoonfuls of cinnamon
- 1-1/2 teaspoonfuls of ginger
- 1/2 teaspoonful of cloves
- 1 tablespoonful of thinly shaved
- 1 teaspoonful of soda dissolved in a small quantity of the sour milk
- one cup seeded raisins dredged
- 1 cup
- 2 tablespoonfuls granulated sugar
- 2 cups flour
- 2 tablespoonfuls scalded milk
- 3 teaspoonfuls baking powder
- two square layer tins
- one-half cup of brown sugar
- 1/2 cup of sweet milk
- 1/2 cup of grated
- 1/2 cup of butter
- 1/2 cup of brown sugar
- 2 cups of flour sifted
- 2 teaspoonfuls of baking powder
- a cup of sweet milk
- 1 scant half cup water
- 2 ounces of unsweetened chocolate by standing the bowl containing it in hot wate
- 4 eggs
- one egg creamed together until light
- one egg
- 2 eggs
- two beaten eggs
- three layers
- cinnamon
- ginger
- cloves
- nutmeg
- salt
Directions
Boil 1 scant half cup water with 1 cup sugar until it spins a thread, or forms a soft, firm ball in cold water. Pour slowly over the stiffly beaten white of egg, beating while it is being poured. Melt 2 squares or 2 ounces of unsweetened chocolate by standing the bowl containing it in hot water. Add 1 teaspoonful hot water to chocolate. Stir the egg and sugar mixture slowly into the melted chocolate. Beat until stiff enough to spread on cake.
HICKORY NUT CAKE
1-1/2 cups sugar. 1/2 cup butter. 3/4 cup milk. Whites of 4 eggs. 1 cup hickory nut meats, chopped. 2 cups flour sifted with 2 teaspoonfuls baking powder.
Mix together as ordinary cake. Bake in a loaf.
"LIGHT BROWN" SUGAR CAKE
Three cupfuls of light brown sugar, 1/2 cup of sweet lard and yolk of one egg creamed together until light. Then add 1-1/2 cups sour milk alternately with 4 cups of flour and 1-1/2 teaspoonfuls of cinnamon; 1-1/2 teaspoonfuls of ginger, 1/2 teaspoonful of cloves and half of a grated nutmeg, 1 tablespoonful of thinly shaved or grated citron is an improvement to cake, but may be omitted. Beat all together, then add 1 teaspoonful of soda dissolved in a small quantity of the sour milk. Lastly, add the stiffly beaten white of one egg and one cup seeded raisins dredged with a little flour. Put the cake batter in a large, well-greased fruit cake pan, lined with paper which had been greased and a trifle of flour sifted over, and bake in an oven with a steady heat about one hour and fifteen minutes. This is a very good, _inexpensive_ cake and will keep moist some time if kept in a tin cake box. The fruit might be omitted, but it improves the cake.
"ANGEL FOOD" LAYER CAKE
1 cup and 2 tablespoonfuls granulated sugar. 1-1\2 cups flour. 1 cup and 2 tablespoonfuls scalded milk. 3 teaspoonfuls baking powder. Pinch of salt. Whites of 2 eggs.
Place milk in top part of double boiler and heat to boiling point. Sift dry ingredients together four times and then pour in the hot milk and stir well together. Lastly, add the stiffly beaten whites of eggs. Fold them in lightly, but do not beat. The batter will be quite thin. Do not grease the tins. No flavoring is used. Bake in two square layer tins, put together with any icing preferred. Bake in a moderate oven. This is a good, economical cake to bake when yolks of eggs have been used for other purposes.
MARY'S CHOCOLATE CAKE
One-half cup of brown sugar, 1/2 cup of sweet milk and 1/2 cup of grated, unsweetened chocolate. Boil all together until thick as cream; allow it to cool.
Mix 1/2 cup of butter with 1/2 cup of brown sugar. Add two beaten eggs, 2/3 of a cup of sweet milk and vanilla flavoring to taste. Beat this into the boiled mixture and add 2 cups of flour sifted with 2 teaspoonfuls of baking powder. Bake in three layers and put together with chocolate icing, or cocoa filling.