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Ice Cream Cake
From The New century cook book, 1899
Serves 7
Recipe attributed to Anna Blanche Lane.
Presented as published in 1899. 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
870Calories
14 gProtein
190 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories870 kcal
Protein14 g
Carbohydrates190 g
Fiber0.8 g
Sugars146 g
Total Fat21 g
Saturated Fat2.5 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol255 mg
Sodium310 mg
Potassium235 mg
Calcium188 mg
Iron6.3 mg
Magnesium29 mg
Phosphorus239 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.5 mcg
Vitamin C7.6 mg
Vitamin A103 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4 mg
Folate116 mcg
Choline176 mg
Caffeine0 mg
Water123 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The New century cook book (1899), page 87. The excerpt below is the record exactly as published.
Ice Cream Cake. Two cups white sugar, two and three-quarter cups flour, one cup milk, two teaspoons baking powder, a piece of butter the size of an egg, yolks of four eggs. Bake in layers. Ice cream part. — Whites of four eggs beaten very light, three cups pulverized sugar, one cup boiling water. Pour the boiling water over the sugar and let it boil until it candies in water. Pour it over the beaten whites and beat until cold. Then add two teaspoons vanilla and the juice of one lemon
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