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Filling for Cake
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
622Calories
3 gProtein
151 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein3.2 g
Carbohydrates151 g
Fiber0 g
Sugars151 g
Total Fat2.9 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium39 mg
Potassium41 mg
Calcium17 mg
Iron0.5 mg
Magnesium4.1 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water65 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 145. The excerpt below is the record exactly as published.
Filling for Cake. Boil 1^ cups granulated sugar with 6 tablespoons of water 16 242 KENTUCKY RECEIPT BOOK. until it threads. Have white of 1 egg beaten to a froth and pour, the syrup slowly into it, beating all the time with a wire whisk. Flavor witli extract of almond. Spread between layers of cake while warm and sprinkle each layer thickly with dessicated cocoanut
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