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Fruit Short Cake With Whip Cream

Name: Fruit Short Cake With Whip Cream
Yield: 8 servings
Ingredients: Roll out 24 crisp graham crackers; 1 tbsp. butter; P'nch salt; 2 t. spoons baking powder; 1 cup nuts; Beat yolks of two eggs with one cup of milk and one-half cup sugar.; one-half cup sugar; one-half t. spoon vanilla

From Delicacies, 1929

Serves 8

Presented as published in 1929. 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

342Calories

7 gProtein

52 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories342 kcal

Protein6.6 g

Carbohydrates52 g

Fiber0.7 g

Sugars13 g

Total Fat14 g

Saturated Fat2 g

Monounsaturated Fat5 g

Polyunsaturated Fat4.4 g

Omega-30 g

Cholesterol50 mg

Sodium229 mg

Potassium351 mg

Calcium127 mg

Iron2.2 mg

Magnesium23 mg

Phosphorus194 mg

Zinc0.6 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D0.3 mcg

Vitamin C5.4 mg

Vitamin A30 mcg

Vitamin E1 mg

Vitamin K2.7 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.9 mg

Folate63 mcg

Choline43 mg

Caffeine0 mg

Water14 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 57. The excerpt below is the record exactly as published.

Fruit Short Cake With Whip Cream Roll out 24 crisp graham 1 tbsp. butter crackers P'nch salt 2 t. spoons baking powder 1 cup nuts Beat yolks of two eggs with one cup of milk and one- half cup sugar. Add other ingredients. Fold in beaten whites of eggs. Add one-half t. spoon vanilla

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