vegetarianpescatariansoy-freefish-freeshellfish-free
Ice Cream Cake with Nuts
From The Times cook book, no. 2, 1905
Serves 12
Presented as published in 1905. 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
497Calories
8 gProtein
42 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories497 kcal
Protein8.1 g
Carbohydrates42 g
Fiber2 g
Sugars20 g
Total Fat34 g
Saturated Fat2.3 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat19 g
Cholesterol21 mg
Sodium83 mg
Potassium221 mg
Calcium84 mg
Iron1.9 mg
Magnesium61 mg
Phosphorus175 mg
Zinc1.2 mg
Copper0.5 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate25 mcg
Choline0 mg
Caffeine0 mg
Water24 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 80. The excerpt below is the record exactly as published.
ICE CREAM CAKE, WITH NUTS. Helen M. Magee, 122 North Johnston street.— One cup sugar, one-half cup butter, one cup sweet milk, one and one-half cups sifted flour, one-half cup cornstarch, two teaspoons baking powder, sifted with the flour. Beat well; add the whites of three eggs beaten stiff, three drops of extract of lemon and rose, mixed. Bake in four layers. Icing: Whites of three eergs, two cups sugar, two-thirds cup boiling wTater. Boil hard until clear; pour the boiling sugar over the beaten whites of three eggs and beat; add three drops extract of bitter almonds, one pound English walnuts
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