Whipped Cream Cake

Name: Whipped Cream Cake
Ingredients: 5 eggs well beaten; 1 tumbler sugar; 1 tumbler of flour - Melrose; 2 rounded teaspoons Royal baking powder; 1 teaspoon Sauer's vanilla; 1 pint cream; 1 small bottle Maraschino cherries; ¼ lb. almonds chopped fine

From Anson County cook book, 1928

Recipe by Mrs. E. A. Allen.

Presented as published in 1928. 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

2692Calories

65 gProtein

48 gCarbs

249 gFat

Full nutrition (34 nutrients)

Calories2692 kcal

Protein65 g

Carbohydrates48 g

Fiber13 g

Sugars4 g

Total Fat249 g

Saturated Fat108 g

Monounsaturated Fat79 g

Polyunsaturated Fat17 g

Omega-30.1 g

Cholesterol1412 mg

Sodium1152 mg

Potassium1632 mg

Calcium1372 mg

Iron9.7 mg

Magnesium354 mg

Phosphorus2213 mg

Zinc7.5 mg

Copper1.2 mg

Manganese2.5 mg

Vitamin D5 mcg

Vitamin C0 mg

Vitamin A400 mcg

Vitamin E2.6 mg

Vitamin K12 mcg

Vitamin B60.7 mg

Vitamin B122.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)4.7 mg

Folate118 mcg

Choline735 mg

Caffeine0 mg

Water472 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 46. The excerpt below is the record exactly as published.

WHIPPED CREAM C AKE 5 eggs well beaten 2 rounded teaspoons Royal baking 1 tumbler sugar powder 1 tumbler of flour - Melrose 1 teaspoon Sauer's vanilla Beat eggs well; add sugar slowly, then add flour. Bake in 3 layers. Filling 1 pint cream 1 small bottle Maraschino cherries, J/4 lb. almonds chopped fine

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