Americandessertvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Ice Box Cake
From Delicacies, 1929
Serves 2
To serve, turn onto plate and cover with whipped cream.
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
392Calories
11 gProtein
63 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories392 kcal
Protein11 g
Carbohydrates63 g
Fiber1.6 g
Sugars53 g
Total Fat13 g
Saturated Fat5.9 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol279 mg
Sodium174 mg
Potassium222 mg
Calcium68 mg
Iron3.8 mg
Magnesium52 mg
Phosphorus213 mg
Zinc1.3 mg
Copper0.3 mg
Manganese0.3 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.9 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.8 mg
Folate43 mcg
Choline223 mg
Caffeine6.5 mg
Water81 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 62. The excerpt below is the record exactly as published.
Ice Box Cake 1 cake Eagle sweet chocolate 3 eggs 3 tbsp. boiling water V/i doz. lady fingers or 1 tbsp sugar macaroons 1 tsp vanilla
Cook this with the app: pantry check, scaling, and the assistant.