vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Filling for Cake
From Atlanta women's club cook book, 1921
Serves 2
For a delicious dessert, bake in layers.
Presented as published in 1921. 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
374Calories
4 gProtein
76 gCarbs
6 gFat
Full nutrition (33 nutrients)
Calories374 kcal
Protein4.1 g
Carbohydrates76 g
Fiber0.9 g
Sugars52 g
Total Fat5.9 g
Saturated Fat3.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.2 g
Cholesterol18 mg
Sodium28 mg
Potassium459 mg
Calcium78 mg
Iron1 mg
Magnesium34 mg
Phosphorus88 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.1 mcg
Vitamin C141 mg
Vitamin A45 mcg
Vitamin E0.2 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate9.5 mcg
Choline12 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 56. The excerpt below is the record exactly as published.
2 cups strawberries. 1/2 glass jelly. 1 egg white. Whipped cream
Cook this with the app: pantry check, scaling, and the assistant.