Nut and Fruit Filling and Frosting
From Royal cook book, 1930
Makes 1 two-layer cake.
Presented as published in 1930. 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
1571Calories
10 gProtein
399 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1571 kcal
Protein9.7 g
Carbohydrates399 g
Fiber9.7 g
Sugars320 g
Total Fat1.8 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium120 mg
Potassium1055 mg
Calcium153 mg
Iron3.1 mg
Magnesium50 mg
Phosphorus197 mg
Zinc0.4 mg
Copper0.4 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C7.4 mg
Vitamin A7.9 mcg
Vitamin E0.1 mg
Vitamin K5.3 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.5 mg
Folate9.6 mcg
Choline5.3 mg
Caffeine0 mg
Water218 g
As published
This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 19. The excerpt below is the record exactly as published.
Nut and Fruit Filling and Frosting Make cake batter as directed. Bake in 2 greased 9-inch layer cake pans in mod- erate oven at 375° F. about 25 minutes. Cool. Put together and cover top and sides with filling and frosting. Nut and Fruit Filling and Frosting 144 cups sugar 14 cup water whites of 2 eggs lg teaspoon vanilla extract 14 teaspoon Royal Baking Powder 4% cup each chopped raisins and figs 1 cup chopped almonds or pecans
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