Filling for Cake

Name: Filling for Cake
Ingredients: 3 cups of powdered sugar; 1/2 cup of water; 4 whole eggs; 2 cups of chopped raisins; 2 cups of chopped blanched almonds

From Royal baker and pastry cook, 1913

Half of this receipt makes a fair sized cake.

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

4442Calories

89 gProtein

751 gCarbs

149 gFat

Full nutrition (34 nutrients)

Calories4442 kcal

Protein89 g

Carbohydrates751 g

Fiber58 g

Sugars400 g

Total Fat149 g

Saturated Fat17 g

Monounsaturated Fat88 g

Polyunsaturated Fat36 g

Omega-30 g

Cholesterol822 mg

Sodium378 mg

Potassium5269 mg

Calcium897 mg

Iron23 mg

Magnesium827 mg

Phosphorus1881 mg

Zinc11 mg

Copper3.8 mg

Manganese6.6 mg

Vitamin D4.9 mcg

Vitamin C20 mg

Vitamin A360 mcg

Vitamin E65 mg

Vitamin K0 mcg

Vitamin B61.2 mg

Vitamin B122 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)4.5 mg

Niacin (B3)13 mg

Folate266 mcg

Choline803 mg

Caffeine0 mg

Water345 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 22. The excerpt below is the record exactly as published.

FILLING FOR CAKE Boil 3 cups of powdered sugar and 34 cup of water until it spins a thread. Stir the boiling syrup into 4 whole eggs beaten to¬ gether. Mix with two cups of chopped raisins and 2 cups of chopped blanched almonds

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