Foundation Filling for Layer Cakes

Name: Foundation Filling for Layer Cakes
Ingredients: 2 cups sugar; 1 heaping tablespoon flour; 1 cup milk; Pinch salt; Butter size of egg; 1 teaspoon extract

From The Central cook book, 1924

Mrs. U. B. Arexanper.

Presented as published in 1924. 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

1737Calories

9 gProtein

419 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories1737 kcal

Protein8.8 g

Carbohydrates419 g

Fiber0 g

Sugars414 g

Total Fat9.2 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium97 mg

Potassium391 mg

Calcium306 mg

Iron0.6 mg

Magnesium33 mg

Phosphorus255 mg

Zinc1.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)0.8 mg

Folate13 mcg

Choline43 mg

Caffeine0 mg

Water218 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 27. The excerpt below is the record exactly as published.

Foundation Filling for Layer Cakes 2 cups sugar. 1 heaping tablespoon flour. 1 cup milk. Pinch salt. Butter size of egg. 1 teaspoon extract

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