Filling for Martha Washington Cake

Name: Filling for Martha Washington Cake
Ingredients: Two cups of sugar; Juice and grated rind of two lemons; Two cups of grated cocoanut; One cup of boiling water; one tablespoonful of corn-starch

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

1758Calories

4 gProtein

447 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories1758 kcal

Protein3.8 g

Carbohydrates447 g

Fiber2.7 g

Sugars402 g

Total Fat2.5 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium542 mg

Potassium72 mg

Calcium156 mg

Iron16 mg

Magnesium16 mg

Phosphorus34 mg

Zinc0.3 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.3 mg

Niacin (B3)4 mg

Folate64 mcg

Choline6.2 mg

Caffeine0 mg

Water193 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- starc

Cook this with the app: pantry check, scaling, and the assistant.