vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Filling for Delightful Sponge Cake
From Atlanta women's club cook book, 1921
Serves 1
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
737Calories
5 gProtein
152 gCarbs
12 gFat
Full nutrition (33 nutrients)
Calories737 kcal
Protein5.1 g
Carbohydrates152 g
Fiber1.8 g
Sugars103 g
Total Fat12 g
Saturated Fat6.9 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.4 g
Cholesterol38 mg
Sodium55 mg
Potassium920 mg
Calcium158 mg
Iron2 mg
Magnesium68 mg
Phosphorus178 mg
Zinc0.8 mg
Copper0.3 mg
Manganese1.7 mg
Vitamin D0.2 mcg
Vitamin C282 mg
Vitamin A94 mcg
Vitamin E0.5 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate19 mcg
Choline25 mg
Caffeine0 mg
Water488 g
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.