Graham Cracker Cake

Name: Graham Cracker Cake
Ingredients: 42 cup shortening; 'Y% teaspoon salt; 1% cups sugar (brown); 24 large graham crackers; ¥% cup milk; ¥Y4 cup flour; V2 cup chopped nuts; 1% teaspoons baking powder; 3 stiff beaten egg whites; 3 beaten egg yolks; ¥Y2 teaspoon vanilla

From Quaker recipes, 1954

Recipe attributed to Mrs. Roy.

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

3284Calories

45 gProtein

430 gCarbs

163 gFat

Full nutrition (34 nutrients)

Calories3284 kcal

Protein45 g

Carbohydrates430 g

Fiber13 g

Sugars346 g

Total Fat163 g

Saturated Fat5 g

Monounsaturated Fat25 g

Polyunsaturated Fat11 g

Omega-30 g

Cholesterol15 mg

Sodium1590 mg

Potassium1316 mg

Calcium1323 mg

Iron9.7 mg

Magnesium288 mg

Phosphorus777 mg

Zinc3.9 mg

Copper1.1 mg

Manganese2 mg

Vitamin D1.2 mcg

Vitamin C0 mg

Vitamin A39 mcg

Vitamin E22 mg

Vitamin K1.8 mcg

Vitamin B60.4 mg

Vitamin B120.7 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)8 mg

Folate143 mcg

Choline75 mg

Caffeine0 mg

Water230 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 11. The excerpt below is the record exactly as published.

GRAHAM CRACKER CAKE 42 cup shortening 'Y% teaspoon salt 1% cups sugar (brown) 24 large graham crackers, 3 beaten egg yolks crushed ¥Y2 teaspoon vanilla ¥% cup milk ¥Y4 cup flour V2 cup chopped nuts 1% teaspoons baking powder 3 stiff beaten egg whites

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