vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream for Cake
From How we cook in Tennessee .., 1906
Serves 2
Attributed to Mrs. W. H. Wilson.
Presented as published in 1906. 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
616Calories
7 gProtein
86 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories616 kcal
Protein7.3 g
Carbohydrates86 g
Fiber0.1 g
Sugars78 g
Total Fat29 g
Saturated Fat17 g
Monounsaturated Fat8.4 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol182 mg
Sodium53 mg
Potassium298 mg
Calcium141 mg
Iron0.9 mg
Magnesium23 mg
Phosphorus165 mg
Zinc0.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C23 mg
Vitamin A261 mcg
Vitamin E1 mg
Vitamin K2.4 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate31 mcg
Choline96 mg
Caffeine0 mg
Water159 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 101. The excerpt below is the record exactly as published.
Cream for Cake. — One egg beaten well, one cup whipped cream, half cup sugar, one cup grated cocoanut, the grated rind and juice of one orange
Cook this with the app: pantry check, scaling, and the assistant.