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Fruit Filling for Cake
From The new Kentucky home cook book, 1884
Serves 12
Recipe by Mrs. G. Hunter.
Presented as published in 1884. 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
508Calories
10 gProtein
77 gCarbs
20 gFat
Full nutrition (33 nutrients)
Calories508 kcal
Protein10 g
Carbohydrates77 g
Fiber6.9 g
Sugars39 g
Total Fat20 g
Saturated Fat1.5 g
Monounsaturated Fat12 g
Polyunsaturated Fat4.3 g
Cholesterol0 mg
Sodium11 mg
Potassium612 mg
Calcium110 mg
Iron2.4 mg
Magnesium111 mg
Phosphorus220 mg
Zinc1.2 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.2 mg
Vitamin A0.7 mcg
Vitamin E0 mg
Vitamin K0.4 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate1.7 mcg
Choline0.4 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 149. The excerpt below is the record exactly as published.
FRUIT FILLING FOR CAKE. Make an icing of the whites of three eggs and one pound of sugar. If the eggs are beaten first, use a little more su- gar. Add one pound of almonds blanched and cut cross- wise (weigh them after they are blanched), one pound of seeded raisins cut fine, one-fourth of a pound of citron cut into small pieces, and one-fourth of a pound of figs
Cook this with the app: pantry check, scaling, and the assistant.