Filling for Lady Baltimore Cake
From Council cook book, 1908
Presented as published in 1908. 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
3009Calories
33 gProtein
518 gCarbs
98 gFat
Full nutrition (34 nutrients)
Calories3009 kcal
Protein33 g
Carbohydrates518 g
Fiber14 g
Sugars480 g
Total Fat98 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat63 g
Omega-30 g
Cholesterol372 mg
Sodium423 mg
Potassium742 mg
Calcium353 mg
Iron14 mg
Magnesium203 mg
Phosphorus670 mg
Zinc5.4 mg
Copper1.9 mg
Manganese3.8 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A164 mcg
Vitamin E1.2 mg
Vitamin K5.4 mcg
Vitamin B61 mg
Vitamin B120.9 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate79 mcg
Choline306 mg
Caffeine0 mg
Water291 g
As published
This recipe was extracted from Council cook book (1908), page 48. The excerpt below is the record exactly as published.
two cups sugar. /Add the beaten yolks of seven eggs and one whole egg, one-eighth teaspoon salt. Mix four teaspoons yeast powder with three and three-fourths cups flour and add alternately with three-fourths cup milk to the Phone Weit WOO We'll do the Rest g^ g^ A ■ SANFORD G. LEWALD CO. I i I A I 2036-2054 O'FARRELL ST. ^-*V^# m^ 144 COUNCIL COOK BOOK. egg mixture. Add the beaten whites and one tea- spoon flavoring. Bake in buttered layer-cake pans twenty minutes. Filling. — Boil two cups sugar and one-half cup boiling water until it is thread-like. Pour it onto the beaten whites of two eggs, add one tablespoon flavor- ing, and, beat until creamy. Then add one cup chopped walnuts and one cup chopped cherries
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