Filling for Cake

Name: Filling for Cake
Ingredients: Three cups of sugar; one cup of thin cream; one tablespoonful of butter; a wine glass full of sherry; one cup of chopped nuts; one cup of chopped raisins; a little citron; candied cherries

From Southern Recipes, 1913

Presented as published in 1913. 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

4899Calories

40 gProtein

823 gCarbs

169 gFat

Full nutrition (34 nutrients)

Calories4899 kcal

Protein40 g

Carbohydrates823 g

Fiber31 g

Sugars617 g

Total Fat169 g

Saturated Fat54 g

Monounsaturated Fat62 g

Polyunsaturated Fat18 g

Omega-30 g

Cholesterol273 mg

Sodium139 mg

Potassium3073 mg

Calcium609 mg

Iron11 mg

Magnesium480 mg

Phosphorus987 mg

Zinc5.6 mg

Copper2.2 mg

Manganese3.9 mg

Vitamin D0 mcg

Vitamin C10 mg

Vitamin A0.1 mcg

Vitamin E37 mg

Vitamin K5.6 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2 mg

Niacin (B3)7.9 mg

Folate69 mcg

Choline75 mg

Caffeine0 mg

Water349 g

As published

This recipe was extracted from Southern Recipes (1913) by Laura Thornton Knowles, page 10. The excerpt below is the record exactly as published.

Three cups of sugar, one cup of thin cream. Cook together until it begins to thicken, then add one tablespoonful of butter, and thin with a wine glass full of sherry; beat hard for a few minutes, then add one cup of chopped nuts, one cup of chopped raisins, a little citron, and candied cherries

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