Ice Box Dessert

Name: Ice Box Dessert
Ingredients: Cream one-half pound of sweet butter; one cup of sifted confectioner's sugar; six egg yolks; layer of sponge cake cut in one-half or one inch thickness; Lady Fingers if preferred

From Trinity cook book, 1925

Recipe by Mrs. C. M. Kirkbride.

Presented as published in 1925. 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

2408Calories

2 gProtein

201 gCarbs

184 gFat

Full nutrition (34 nutrients)

Calories2408 kcal

Protein1.9 g

Carbohydrates201 g

Fiber0 g

Sugars197 g

Total Fat184 g

Saturated Fat115 g

Monounsaturated Fat53 g

Polyunsaturated Fat6.8 g

Omega-30.7 g

Cholesterol488 mg

Sodium29 mg

Potassium58 mg

Calcium56 mg

Iron0.2 mg

Magnesium4.5 mg

Phosphorus54 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A1551 mcg

Vitamin E5.3 mg

Vitamin K16 mcg

Vitamin B60 mg

Vitamin B120.4 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.1 mg

Folate6.8 mcg

Choline43 mg

Caffeine0 mg

Water37 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 45. The excerpt below is the record exactly as published.

ICE BOX DESSERT Cream one-half pound of sweet butter, then beat in gradually one cup of sifted confectioner's sugar. Add to this six egg yolks, one at a time beating each in well. To this add the flavoring and fold in the stiffly beaten egg whites. Cover the bottom of mold or loaf pan with layer of sponge cake cut in one-half or one inch thickness or Lady Fingers if preferred

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