gluten-freenut-freesoy-freefish-freeshellfish-free
White Ice Box Cake
From Delicacies, 1929
Serves 4
Presented as published in 1929. 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
828Calories
18 gProtein
79 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories828 kcal
Protein18 g
Carbohydrates79 g
Fiber0.7 g
Sugars50 g
Total Fat50 g
Saturated Fat26 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Omega-30 g
Cholesterol379 mg
Sodium224 mg
Potassium229 mg
Calcium139 mg
Iron4.1 mg
Magnesium20 mg
Phosphorus229 mg
Zinc1.3 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A134 mcg
Vitamin E0.5 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.3 mg
Folate58 mcg
Choline150 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 56. The excerpt below is the record exactly as published.
White Ice Box Cake 4 eggs Vanilla and lemon 1 cup sugar 1 envelope Gelatin 1 pint whipping cream Lady fingers Dissolve gelatin in l/2 cup cold water. Cream yolks of eggs and sugar. Add vanilla and lemon flavoring. Add y2 cup boiling water to gelatin. Mix with eggs and sugar. When cool fold in egg whites and y whipped cream. Line mold with lady fingers,
Cook this with the app: pantry check, scaling, and the assistant.