Fruit Filling for Cakes

Name: Fruit Filling for Cakes
Ingredients: 2 cups sugar; 3 tablespoons Melrose flour; cup water; 3 eggs; Three large bananas; one can grated pineapple; two cups grated coconut; one teaspoon lemon juice; Sauer's vanilla extract

From Anson County cook book, 1928

Recipe by Mrs. T. R. Troutmann.

Presented as published in 1928. 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

2664Calories

28 gProtein

509 gCarbs

70 gFat

Full nutrition (34 nutrients)

Calories2664 kcal

Protein28 g

Carbohydrates509 g

Fiber24 g

Sugars457 g

Total Fat70 g

Saturated Fat53 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat3.7 g

Omega-30.1 g

Cholesterol558 mg

Sodium260 mg

Potassium2088 mg

Calcium136 mg

Iron7.7 mg

Magnesium171 mg

Phosphorus558 mg

Zinc4.3 mg

Copper1.1 mg

Manganese3.4 mg

Vitamin D3 mcg

Vitamin C39 mg

Vitamin A251 mcg

Vitamin E2.3 mg

Vitamin K2.6 mcg

Vitamin B61.7 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1 mg

Niacin (B3)3.4 mg

Folate185 mcg

Choline496 mg

Caffeine0 mg

Water703 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 50. The excerpt below is the record exactly as published.

FRUIT FILLING FOR CAKES 2 cups sugar 3 tablespoons Melrose flour cup water 3 eggs Three large bananas, one can grated pineapple or two cups grated cocoa- nut can be used. Flavor with one teaspoon lemon juice or Sauer's vanilla extract

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