Filling for Cake

Name: Filling for Cake
Ingredients: 2 pounds of pulverized sugar; the juice of 5 oranges; the peel grated of 3; the juice of 3 lemons

From Colonial recipes, from old Virginia and Maryland manors, 1907

This quantity will make 2 cakes with 3 layers each.

Presented as published in 1907. 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

4501Calories

16 gProtein

1149 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories4501 kcal

Protein16 g

Carbohydrates1149 g

Fiber58 g

Sugars986 g

Total Fat7.9 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol0 mg

Sodium29 mg

Potassium3119 mg

Calcium980 mg

Iron5.7 mg

Magnesium232 mg

Phosphorus308 mg

Zinc1.9 mg

Copper0.9 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C1125 mg

Vitamin A113 mcg

Vitamin E1.8 mg

Vitamin K0 mcg

Vitamin B61.5 mg

Vitamin B120 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.4 mg

Folate483 mcg

Choline15 mg

Caffeine0 mg

Water1465 g

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 5. The excerpt below is the record exactly as published.

FILLING FOR CAKE To 2 pounds of pulverized sugar add the juice of 5 oranges and the peel grated of 3. The juice of 3 lemons

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