Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Pear | 1 medium (178g) | 101 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Quince | 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 teaspoonful of soda dissolved in milk
- 2 teaspoonfuls cream of tartar sifted into the flour
- 3 eggs leaving out the whites of 1
- 14 pears
- 1 quince
- 9 eggs
- 1/2 measure of grated almonds
- 1 teacupful of milk
- 10 eggs
- cinnamon
- cloves
- pepper
- ginger
- nutmeg
Directions
_Contributed by Mrs. Caroline Rogers Buehler, Philadelphia, Pa._
One lb. of flour, 1 lb. of sugar, ½ lb. of butter, 3 eggs leaving out the whites of 1. Make into stiff dough. Cut them in squares. Brush surface with beaten white of egg. Lay split, blanched almonds on top and sprinkle with sugar and cinnamon. Bake in quick oven.
“BLACK TORTE” (1561).
_Contributed by Mrs. H. Cavalier Smith, Philadelphia, Pa._
From the recipe cook book of Archduchess Philippine, wife of Archduke Ferdinand of Tyrol, in the year 1561. The oldest cook book extant. Eight to 14 pears, roast until soft with 1 quince (the last longer in oven, being harder). Peel and put into ½ pt. of milk. Add 9 eggs, sugar (rather too much than too little), ½ measure of grated almonds, sieve. Add cinnamon, cloves, pepper, ginger and nutmeg to taste. Serve on thin crust, putting frosting on top.
BEST BRIDE’S CAKE. MADE BY MY GREAT-GRANDMOTHER--BORN 1795, DIED 1896.
MRS. ALBOR MAN, PLATTSBURG, N. Y.
_Contributed by Mrs. Mary Helen Livingston Lloyd, Haverford, Pa._
One lb. of sugar, ¼ lb. of butter, 1 lb. of flour, 1 teacupful of milk, 10 eggs, whites only, 1 teaspoonful of soda dissolved in milk, 2 teaspoonfuls cream of tartar sifted into the flour. Stir butter to a cream, add sugar and stir to a snow. Add flour slowly, and lastly gradually the milk and eggs.