Cream Cake Filling

Name: Cream Cake Filling
Ingredients: 1 egg white; 2 cups confectioners sugar; 114 tablespoons of whipping cream; 14 teaspoon lemon or other extract

From The Central cook book, 1924

Presented as published in 1924. 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

1181Calories

7 gProtein

266 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories1181 kcal

Protein6.7 g

Carbohydrates266 g

Fiber0 g

Sugars259 g

Total Fat13 g

Saturated Fat6 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol209 mg

Sodium81 mg

Potassium97 mg

Calcium44 mg

Iron1 mg

Magnesium7.4 mg

Phosphorus112 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.7 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water52 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 32. The excerpt below is the record exactly as published.

cream cake filling. CREAM CAKE FILLING 1 egg white. 2 cups confectioners sugar. 114 tablespoons of whipping cream. 14 teaspoon lemon or other extract

Cook this with the app: pantry check, scaling, and the assistant.