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Filling for Cake
From Kentucky receipt book, 1903
Serves 3
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
759Calories
2 gProtein
194 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories759 kcal
Protein1.8 g
Carbohydrates194 g
Fiber3.1 g
Sugars180 g
Total Fat1.1 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium181 mg
Potassium200 mg
Calcium79 mg
Iron5.7 mg
Magnesium18 mg
Phosphorus22 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.5 mg
Vitamin A5.3 mcg
Vitamin E0.1 mg
Vitamin K3.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate26 mcg
Choline5.6 mg
Caffeine0 mg
Water124 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 140. The excerpt below is the record exactly as published.
Filling for Cake. One-half pound of figs chopped fine, 2% coffee cups granulated sugar, 1 cup boiling water
Cook this with the app: pantry check, scaling, and the assistant.