Filling for Layer Cake
From Anson County cook book, 1928
— Mrs. E. A. Allen.
Presented as published in 1928. 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
2330Calories
34 gProtein
44 gCarbs
225 gFat
Full nutrition (33 nutrients)
Calories2330 kcal
Protein34 g
Carbohydrates44 g
Fiber13 g
Sugars3.1 g
Total Fat225 g
Saturated Fat100 g
Monounsaturated Fat70 g
Polyunsaturated Fat13 g
Cholesterol482 mg
Sodium97 mg
Potassium1287 mg
Calcium579 mg
Iron4.3 mg
Magnesium321 mg
Phosphorus838 mg
Zinc4.3 mg
Copper1 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.2 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0 mg
Niacin (B3)4.6 mg
Folate0 mcg
Choline0.3 mg
Caffeine0 mg
Water282 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 46. The excerpt below is the record exactly as published.
1 pint cream 1 small bottle Maraschino cherries, J/4 lb. almonds chopped fine
Cook this with the app: pantry check, scaling, and the assistant.