Fruit Ice Box Cake
From Our favorite recipes (Stake Relief Society, 1954), 1954
Serves 4.
Presented as published in 1954. 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
5532Calories
340 gProtein
156 gCarbs
399 gFat
Full nutrition (34 nutrients)
Calories5532 kcal
Protein340 g
Carbohydrates156 g
Fiber0.6 g
Sugars134 g
Total Fat399 g
Saturated Fat225 g
Monounsaturated Fat106 g
Polyunsaturated Fat19 g
Omega-31.7 g
Cholesterol1148 mg
Sodium11557 mg
Potassium2277 mg
Calcium11330 mg
Iron3.2 mg
Magnesium490 mg
Phosphorus7675 mg
Zinc50 mg
Copper0.6 mg
Manganese0.4 mg
Vitamin D11 mcg
Vitamin C78 mg
Vitamin A2574 mcg
Vitamin E8 mg
Vitamin K26 mcg
Vitamin B61.5 mg
Vitamin B1229 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)3.8 mg
Niacin (B3)0.8 mg
Folate42 mcg
Choline265 mg
Caffeine0 mg
Water1030 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 18. The excerpt below is the record exactly as published.
FRUIT ICE BOX CAKE Soften 2 tsp. unflavored gelatin in 3 tbs. a water Mix 11/3 c. sliced fresh strawberries with ic. sugar Mix together until smooth 7c. white cream cheese 13 tbs. lemon juice Salt
Cook this with the app: pantry check, scaling, and the assistant.