Icebox Cheese Cake
From Our favorite recipes (Stake Relief Society, 1954), 1954
Recipe by Maragaret Baumgart
Presented as published in 1954. 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
3802Calories
136 gProtein
503 gCarbs
165 gFat
Full nutrition (34 nutrients)
Calories3802 kcal
Protein136 g
Carbohydrates503 g
Fiber0 g
Sugars304 g
Total Fat165 g
Saturated Fat73 g
Monounsaturated Fat35 g
Polyunsaturated Fat11 g
Omega-30.4 g
Cholesterol808 mg
Sodium3270 mg
Potassium1525 mg
Calcium2685 mg
Iron9.1 mg
Magnesium232 mg
Phosphorus2202 mg
Zinc16 mg
Copper1.2 mg
Manganese1.7 mg
Vitamin D2.4 mcg
Vitamin C16 mg
Vitamin A1233 mcg
Vitamin E2.6 mg
Vitamin K8.2 mcg
Vitamin B60.6 mg
Vitamin B125.2 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)3.2 mg
Niacin (B3)12 mg
Folate337 mcg
Choline192 mg
Caffeine0 mg
Water500 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 22. The excerpt below is the record exactly as published.
ICEBOX CHEESE CAKE Soak together 5 minutes 1 tb. gelatine = cup cold water Combine: 2 tbs. butter i cup powdered sugar ) -----f111 the bottom of pan 1 cup zwieback crumbs) Cook until thickened stir constantly + cup milk 1/3 cup sugar l whole egg 2 egg yolks 1/8 tsp. salt, add gelatin to custard and cool then add: 12 oz. creamy cottage cheese, juice of 1 lemon, rind of lemon, $ tsp. vanilla whip and fold in, 4 cup sweet cream, beat, adding sugar gradually, 2 egg whites, ¢ cup sugar
Cook this with the app: pantry check, scaling, and the assistant.