Wedding Cake
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
I won a Blue Ribbon at the Fair in Texas for this Recipe.
Presented as published in 1957. 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
2049Calories
332 gProtein
151 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories2049 kcal
Protein332 g
Carbohydrates151 g
Fiber0.5 g
Sugars52 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium9338 mg
Potassium862 mg
Calcium12 mg
Iron2.5 mg
Magnesium7 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)12 mg
Niacin (B3)2.1 mg
Folate55 mcg
Choline3.1 mg
Caffeine0 mg
Water2666 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 16. The excerpt below is the record exactly as published.
WEDDING CAKE 13 C. (12 or 13) egg Whites 1 tsp. Vanilla 4 tsp. Salt 4 tsp. Almond 1 tsp. Cream of Tartar 14 C. Sugar
Cook this with the app: pantry check, scaling, and the assistant.