Filling for Martha Washington Cake
From Aunt Caroline's Dixieland recipes, 1922
Presented as published in 1922. 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
1816Calories
6 gProtein
465 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories1816 kcal
Protein6 g
Carbohydrates465 g
Fiber8.3 g
Sugars407 g
Total Fat3.1 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium546 mg
Potassium348 mg
Calcium208 mg
Iron17 mg
Magnesium32 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C106 mg
Vitamin A2 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.2 mg
Folate86 mcg
Choline16 mg
Caffeine0 mg
Water371 g
As published
This recipe was extracted from Aunt Caroline's Dixieland recipes (1922) by Emma McKinney, page 8. The excerpt below is the record exactly as published.
FILLING FOR MARTHA WASHINGTON CAKE Two cups of sugar, Juice and grated rind of two lemons, Two cups of grated cocoanut. One cup of boiling water. When this begins to boil, add one tablespoonful of corn- star
Cook this with the app: pantry check, scaling, and the assistant.