vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Filling for Cake
From The new Kentucky home cook book, 1884
Serves 6
Delicious.
Presented as published in 1884. 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
378Calories
4 gProtein
25 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories378 kcal
Protein3.7 g
Carbohydrates25 g
Fiber0 g
Sugars22 g
Total Fat29 g
Saturated Fat16 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol142 mg
Sodium40 mg
Potassium99 mg
Calcium57 mg
Iron0.3 mg
Magnesium6.7 mg
Phosphorus78 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.2 mg
Vitamin K1.9 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate7.8 mcg
Choline49 mg
Caffeine0 mg
Water58 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 149. The excerpt below is the record exactly as published.
FILLING FOR CAKE. Whip one pint of cream, beat the whites of two eggs to a stiff froth, and then beat the two together; add one cupful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.