Icing and Filling for Ribbon Cake

Name: Icing and Filling for Ribbon Cake
Ingredients: 1½ pounds sugar; 1½ cups water; whites 3 eggs; chopped figs; chopped citron; chopped almonds (blanched)

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

No method was recorded for this recipe.

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.

1% pounds sugar; 16 eggs; 1 pound Ribbon Cake.—Whites 10 eggs; yolk 1 egg; 5 cups sifted flour; 3 cups fine granulated sugar; 1 cup butter; 1 cup sweet milk; 2 tea- spoons Royal baking powder; vanilla; rose water; pink coloring; lemon flavoring; 1 tablespoon grated Baker’s chocolate. Cream butter and sugar very light, add milk and lastly add, altern- ately, the beaten whites and flour, into which the baking powder has been well sifted. Divide this batter into four equal parts. Flavor one part with vanilla for the white layer, color one pink and flavor with rose water; beat the one yolk light and color the third part, flavoring with lemon. Melt one tablespoon chocolate and stir in the fourth part. Bake the layers. Icing and Filling for Ribbon Cake.—1% pounds sugar; 1% cups water; whites 3 eggs; chopped figs; chopped citron; chopped al- monds (blanched)

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