Chiffon Cake Filling
From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956
Presented as published in 1956. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
730Calories
11 gProtein
149 gCarbs
11 gFat
Full nutrition (22 nutrients)
Calories730 kcal
Protein11 g
Carbohydrates149 g
Sugars120 g
Total Fat11 g
Sodium1.8 mg
Potassium495 mg
Calcium30 mg
Iron2 mg
Magnesium34 mg
Phosphorus81 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C75 mg
Vitamin E1.9 mg
Vitamin B60.1 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.2 mg
Folate122 mcg
Water239 g
As published
This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 12. The excerpt below is the record exactly as published.
1 cap fresh orrjige juice 2 egg yolks bcr.ton 1/2 cap sugrJ* 4 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.