vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Ice-Cream Cake
From Buckeye cookery, 1892
Serves 3
Recipe attributed to Mrs. A. C. Glazier.
Presented as published in 1892. 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
1165Calories
24 gProtein
220 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories1165 kcal
Protein24 g
Carbohydrates220 g
Fiber1.7 g
Sugars153 g
Total Fat47 g
Saturated Fat6.8 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat2 g
Omega-30 g
Cholesterol470 mg
Sodium186 mg
Potassium479 mg
Calcium199 mg
Iron6.6 mg
Magnesium66 mg
Phosphorus402 mg
Zinc2.5 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D2.8 mcg
Vitamin C0.3 mg
Vitamin A186 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1 mg
Niacin (B3)5.5 mg
Folate175 mcg
Choline313 mg
Caffeine0 mg
Water230 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 44. The excerpt below is the record exactly as published.
IcE-CREAM CAKE. : Make good sponge-cake, bake half an inch thick in jelly-pans, and let them get perfectly cold; take a pint thickest sweet cream, beat until it looks like ice-cream, make very sweet, and flavor with vanilla; blanch and chop a pound almonds, stir into cream, and put very thick*between each layer. This is the queen of all cakes. —Miss Mattie Fullington. oe Icr-Cream CAKE. One-fourth pound each butter and powdered sugar, half pint milk, half pound flour, six eggs, one glass wine, one nutmeg
Cook this with the app: pantry check, scaling, and the assistant.