Filling for Prince of Wales Cake
From Durham cook book ..., 1921
Recipe by Mrs. J. L. Whitmore.
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
1672Calories
1 gProtein
432 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories1672 kcal
Protein0.5 g
Carbohydrates432 g
Fiber0 g
Sugars427 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium128 mg
Potassium587 mg
Calcium370 mg
Iron3.1 mg
Magnesium41 mg
Phosphorus18 mg
Zinc0.1 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.5 mg
Folate4.4 mcg
Choline10 mg
Caffeine0 mg
Water164 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 16. The excerpt below is the record exactly as published.
FILLING FOR PEINCE OF WALES CAKE. Two cups brown sugar, two- thirds cups water
Cook this with the app: pantry check, scaling, and the assistant.