Ice Cream Cake - White Part

Name: Ice Cream Cake - White Part
Ingredients: Two cups sugar; one half cup milk; one-half cup butter; whites of eight eggs; three cups flour; three teaspoons baking powder

From The Pennsylvania German cook book, 1902

Incomplete recipe.

Presented as published in 1902. 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

No method was recorded for this recipe.

Nutrition per serving

3577Calories

95 gProtein

704 gCarbs

137 gFat

Full nutrition (34 nutrients)

Calories3577 kcal

Protein95 g

Carbohydrates704 g

Fiber0 g

Sugars409 g

Total Fat137 g

Saturated Fat15 g

Monounsaturated Fat15 g

Polyunsaturated Fat7.8 g

Omega-30.2 g

Cholesterol1755 mg

Sodium2047 mg

Potassium1278 mg

Calcium1247 mg

Iron30 mg

Magnesium169 mg

Phosphorus1633 mg

Zinc8.5 mg

Copper0.9 mg

Manganese3 mg

Vitamin D9.2 mcg

Vitamin C0 mg

Vitamin A679 mcg

Vitamin E4.3 mg

Vitamin K1.2 mcg

Vitamin B61 mg

Vitamin B124.2 mcg

Thiamin (B1)3.8 mg

Riboflavin (B2)3.7 mg

Niacin (B3)26 mg

Folate790 mcg

Choline1198 mg

Caffeine0 mg

Water469 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 3. The excerpt below is the record exactly as published.

ICE CREAM CAKE. WHITE PART. Two cups sugar and one half cup milk, one-half cup butter, whites of eight eggs, three cups flour, three teaspoons baking powder

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