Estimated Nutrition (whole recipe, rough)
Counts 10 of 13 ingredients — the other 3 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 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Cake | not in our table | 0 |
| Tea | 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
- 1/4 cup milk 2 cups egg 1 melted butter 2 tablespoonfuls _method
- 2 cups egg 1 melted butter 2 tablespoonfuls _method
- 1-1/2 teaspoonfuls the flavoring may be two teaspoonfuls of vanilla
- two tablespoonfuls of ground spice
- one cup of the flour
- 1/2 cup butter
- 1/2 cup water
- 1/4 teaspoonful the flavoring may be 1 teaspoonful of vanilla
- 1 teaspoonful of vanilla
- 1/2 teaspoonful of almond
- two teaspoonfuls of spices
- 4 tablespoonfuls of cocoa
- 1/4 cup butter
- 3/4 cup of milk
- one half cup milk
- 2 ounces unsweetened chocolate
- 1 cup of sugar
- 1 teaspoonful vanilla extract
- 3 cups baking powder 4 teaspoonfuls salt 1 teaspoonful sugar 1/4 cup milk 2 cups
- 4 teaspoonfuls salt 1 teaspoonful sugar 1/4 cup milk 2 cups egg 1 melted butter
- 1 teaspoonful sugar 1/4 cup milk 2 cups egg 1 melted butter 2 tablespoonfuls
- 1 melted butter 2 tablespoonfuls _method
- 2 tablespoonfuls _method
- 1 cup sugar 1-1/2 cups eggs 2 milk 3 tablespoonfuls flour about 3 cups baking po
- 1-1/2 cups eggs 2 milk 3 tablespoonfuls flour about 3 cups baking powder 1 teasp
- 2 milk 3 tablespoonfuls flour about 3 cups baking powder 1 teaspoonful salt 1-1/
- 3 tablespoonfuls flour about 3 cups baking powder 1 teaspoonful salt 1-1/2 teasp
- 3 cups baking powder 1 teaspoonful salt 1-1/2 teaspoonfuls the flavoring may b
- 1 teaspoonful salt 1-1/2 teaspoonfuls the flavoring may be two teaspoonfuls
- two teaspoonfuls of vanilla
- 49 shows you the apparatus
- one cake well
- 1/3 cup sugar 1 cup eggs 2 milk 2/3 cup flour 1-3/4 cup baking powder 2-1/2 teas
- 1 cup eggs 2 milk 2/3 cup flour 1-3/4 cup baking powder 2-1/2 teaspoonfuls salt
- 2 milk 2/3 cup flour 1-3/4 cup baking powder 2-1/2 teaspoonfuls salt 1/4 teaspoo
- 2/3 cup flour 1-3/4 cup baking powder 2-1/2 teaspoonfuls salt 1/4 teaspoonful
- 1-3/4 cup baking powder 2-1/2 teaspoonfuls salt 1/4 teaspoonful the flavoring
- 2-1/2 teaspoonfuls salt 1/4 teaspoonful the flavoring may be 1 teaspoonful
- 1/2 cup
- 1/2 orange is delicious
- one egg
Directions
_Ingredients._
Flour 3 cups Baking powder 4 teaspoonfuls Salt 1 teaspoonful Sugar 1/4 cup Milk 2 cups Egg 1 Melted butter 2 tablespoonfuls
_Method._——Mix dry ingredients. Beat egg and mix with it the milk. Pour liquid ingredients into the dry ingredients and stir altogether until smooth. Add the melted butter and cook the cakes the same as with sour milk griddlecakes.
6. Cookies.=——Cookies may be plain, or rich in butter; crisp and thin, or soft and thick. They may be sweetened with sugar, or molasses, and spiced in various ways. It would be an interesting exercise to tabulate all the possible forms of cookies.
_Ingredients._
Butter 1 cup Sugar 1-1/2 cups Eggs 2 Milk 3 tablespoonfuls Flour about 3 cups Baking powder 1 teaspoonful Salt 1-1/2 teaspoonfuls
The flavoring may be two teaspoonfuls of vanilla, or lemon essence, one or two tablespoonfuls of ground spice, or caraway seeds.
_For baking_, a floured iron sheet or flat pan. Temperature 425° F., or even more. The baking requires from 15 to 20 minutes, depending on the thickness of the cooky.
The method of mixing is No. 3. Notice that this is a stiff dough. The amount of flour depends somewhat upon the expertness of the cooky maker. The flour used in rolling out must be accounted for, as the expert can manage a softer dough than the novice. Mix the baking powder and salt with one cup of the flour.
_Shaping the cookies._——Figure 49 shows you the apparatus. The dough is turned out upon the floured board, gently rolled out to a quarter of an inch, cut and placed in a floured pan; or cut off a small piece, roll in the flour, until it forms a ball, set the ball in the pan, and pat it down to a round. This may seem to take longer, but it is easier, and there is no board to clean afterward.
_A plainer cooky_ is made with 1/2 cup butter, and 1/2 cup water or milk, with somewhat more flour.
7. Butter cake.=——A foundation recipe. Learn to make one cake well, and vary it by changing the forms and flavors.
_Ingredients._
Butter 1/3 cup Sugar 1 cup Eggs 2 Milk 2/3 cup Flour 1-3/4 cup Baking powder 2-1/2 teaspoonfuls Salt 1/4 teaspoonful
The flavoring may be 1 teaspoonful of vanilla or lemon essence, or 1/2 teaspoonful of almond, or two teaspoonfuls of spices. Raisins, 1/2 cup, citron 1/4 lb., nuts, 1/2 cup. The rind of 1/2 orange is delicious with the vanilla flavor. With the vanilla use 4 tablespoonfuls of cocoa, for a chocolate flavor.
To make a plainer cake, omit one egg, use 1/4 cup butter, and 3/4 cup of milk.
If you use 1/2 cup butter, making a richer cake, what other changes should be made?
Bake in deep or shallow pan, jelly cake tins, or small tin cups.
The mixing is Method 3.
As layer cake, it may be used with a variety of fillings and icings,——jelly, cream filling, soft icing with nuts, raisins, or dates.
_A chocolate filling._——One half cup milk, 2 ounces unsweetened chocolate, 1 cup of sugar, yolk of one egg, 1 teaspoonful vanilla extract. Break up the chocolate, melt it in a bowl over hot water or in a double boiler, with the sugar and the milk. When the mixture is smooth add the beaten yolk, cook for one or two minutes, add the vanilla, and remove from the fire.
8. Sponge cake.=——The old-time sponge cake is given on page 173. Sponge cakes should be baked in a very moderate oven, below 380° F., the bread temperature. (See Fig. 50.)