Icing for Fruit Cocktail Cake

Name: Icing for Fruit Cocktail Cake
Ingredients: 1 stick margarine; 1 c. nuts; 1 sm. can milk; 1 c. coconut; 1 c. sugar

From Our favorite recipes (Damascus Church, Chapel Hill, 1963), 1963

Presented as published in 1963. 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

2055Calories

23 gProtein

340 gCarbs

76 gFat

Full nutrition (33 nutrients)

Calories2055 kcal

Protein23 g

Carbohydrates340 g

Fiber20 g

Sugars214 g

Total Fat76 g

Saturated Fat65 g

Monounsaturated Fat4.2 g

Polyunsaturated Fat1.9 g

Cholesterol0 mg

Sodium65 mg

Potassium2243 mg

Calcium62 mg

Iron7.7 mg

Magnesium148 mg

Phosphorus641 mg

Zinc3.4 mg

Copper1.7 mg

Manganese3.6 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A81 mcg

Vitamin E0.5 mg

Vitamin K0.4 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.3 mg

Niacin (B3)18 mg

Folate212 mcg

Choline26 mg

Caffeine0 mg

Water121 g

As published

This recipe was extracted from Our favorite recipes (Damascus Church, Chapel Hill, 1963) (1963) by Damascus Congregational Christian Church (Chapel Hill, N.C.), page 11. The excerpt below is the record exactly as published.

1 stick margarine 1 c. nuts 1 sm. can milk 1 c. coconut 1 c. sugar

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