Icing and Filling for Ribbon Cake
From The Raleigh cook book, 1907
Presented as published in 1907. 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
2834Calories
19 gProtein
679 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories2834 kcal
Protein19 g
Carbohydrates679 g
Fiber0 g
Sugars680 g
Total Fat16 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium230 mg
Potassium224 mg
Calcium101 mg
Iron3 mg
Magnesium24 mg
Phosphorus297 mg
Zinc2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline441 mg
Caffeine0 mg
Water469 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 31. The excerpt below is the record exactly as published.
Icing and Filling for Ribbon Cake.—1% pounds sugar; 1% cups water; whites 3 eggs; chopped figs; chopped citron; chopped al- monds (blanched
Cook this with the app: pantry check, scaling, and the assistant.