vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ice Cream Cake
From The Toronto Cook Book, 1915
Serves 8
Presented as published in 1915. 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
181Calories
4 gProtein
37 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories181 kcal
Protein4.1 g
Carbohydrates37 g
Fiber0 g
Sugars25 g
Total Fat2.1 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium86 mg
Potassium48 mg
Calcium46 mg
Iron1.3 mg
Magnesium6.7 mg
Phosphorus66 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.1 mg
Folate34 mcg
Choline55 mg
Caffeine0 mg
Water18 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 61. The excerpt below is the record exactly as published.
Ice Cream Cake Three eggs, one cup flour, one heaping teaspoon baking powder, one scant cup sugar, one tablespoon water
Cook this with the app: pantry check, scaling, and the assistant.