Almond Filling
From The Henderson cook book, 1914
Serves 10
Presented as published in 1914. 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
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 61. The excerpt below is the record exactly as published.
ALMOND FILLING. Boil 2 cups sugar and ^ cup of water till it will thread from a spoon and pour over the well-beaten whites of 3 eggs. Beat until cold and add x/2 pound almonds
Cook this with the app: pantry check, scaling, and the assistant.