vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Vanity Fair
From The national course in home economics, 1917
Serves 3
Recipe attributed to Emma Folsom.
Presented as published in 1917. 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
589Calories
18 gProtein
99 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories589 kcal
Protein18 g
Carbohydrates99 g
Fiber4 g
Sugars104 g
Total Fat15 g
Saturated Fat7.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.3 g
Omega-30.1 g
Cholesterol225 mg
Sodium196 mg
Potassium683 mg
Calcium440 mg
Iron1.1 mg
Magnesium60 mg
Phosphorus442 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.1 mcg
Vitamin C12 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water389 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 209. The excerpt below is the record exactly as published.
VANITY FAIR. Make a boiled custard with one quart of milk, yolks of three eggs and three-quarters of a cupful of sugar; line a large glass dish with slices of sponge cake dipped in sweet cream, then a layer of blackberries well sweetened, then another layer of cake and berries as before. When the custard is cold pour it over the whole; then beat the whites of the eggs to a stiff froth, add one-half cupful of sugar
Cook this with the app: pantry check, scaling, and the assistant.