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Cream Sauce for Orange Short Cake
From Delta Gamma cook book, 1922
Serves 6
Recipe by Alberta E. Foote (Zeta).
Presented as published in 1922. 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
199Calories
1 gProtein
18 gCarbs
14 gFat
Full nutrition (33 nutrients)
Calories199 kcal
Protein0.8 g
Carbohydrates18 g
Fiber0 g
Sugars16 g
Total Fat14 g
Saturated Fat8 g
Monounsaturated Fat2.9 g
Polyunsaturated Fat0 g
Cholesterol40 mg
Sodium8.4 mg
Potassium38 mg
Calcium24 mg
Iron0 mg
Magnesium2.3 mg
Phosphorus22 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water23 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 81. The excerpt below is the record exactly as published.
Cream Sauce for Orange Short Cake 1 cup whipping cream 1^ teaspoon vanilla 3^ cup powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.