Preparation for Ice Cream Cake
From Home dissertations, 1891
Makes a delicious white cake.
Presented as published in 1891. 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
3374Calories
17 gProtein
849 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories3374 kcal
Protein17 g
Carbohydrates849 g
Fiber2.9 g
Sugars806 g
Total Fat4 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium547 mg
Potassium190 mg
Calcium166 mg
Iron16 mg
Magnesium23 mg
Phosphorus41 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)4.1 mg
Folate84 mcg
Choline11 mg
Caffeine0 mg
Water391 g
As published
This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 136. The excerpt below is the record exactly as published.
The whites of four eggs, four cups of sugar ; pour half a pint of boiling water over the sugar ; boil until clear, hard and candied ; pour the boiling hot sugar over the eggs, stirring until a stiff cream, then add a teaspoon of citric acid or juice of a lemon — also flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.