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Almond Marshmallow Fruit Cake a la Ericsson Hammond
From The Swedish, French, American cook book, 1918
Serves 10
Filling: One cup sugar, four tablespoons water; cook until it ropes. Beat the whites of three eggs to a stiff meringue, add the sugar, stir about ten minutes, then add five tablespoons dissolved Cox’s gelatine; stir again until nice and light.
Presented as published in 1918. 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
97Calories
2 gProtein
8 gCarbs
6 gFat
Full nutrition (35 nutrients)
Calories97 kcal
Protein2.4 g
Carbohydrates8.3 g
Fiber0 g
Sugars5.1 g
Total Fat5.9 g
Saturated Fat3.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol67 mg
Sodium57 mg
Potassium27 mg
Calcium43 mg
Iron0.5 mg
Magnesium3.1 mg
Phosphorus79 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.3 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate13 mcg
Choline45 mg
Caffeine0 mg
Alcohol0.5 g
Water14 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 590. The excerpt below is the record exactly as published.
one teaspoon Royal baking powder, half cup cornstarch, whites of three eggs. How to Make It. Stir butter and sugar to a cream. Add milk, flour, cornstarch, brandy, baking powder, and, last, the whites of the eggs— well beaten. Bake in two layers; split each layer in halves, fill with the fig filling, frost with a boiled brown frost¬ ing, decorate with white according to taste. Filling. One pound figs, two tablespoons chopped almonds, two tablespoons brandy, half cup water, one tablespoon corn¬ starch, one cup caramel, yolks of two eggs, three tablespoons sugar, juice of a lemon and the rind. Cut figs in very small pieces, add to the caramel, cook and thicken with the cornstarch dissolved in the water, add yolks of eggs and sugar that have been stirred to a souffle. Peach Layer Cake a la Ebba Munk Gateau aux Peches en couches, a la Ebba Munk Five eggs, one cup powdered sugar, four tablespoons cold water, two tablespoons brandy, one cup flour, one teaspoon Royal bak¬ ing powder, three tablespoons cornstarch, a pinch of salt. How to Make It. Add sugar slowly to the yolks. Beat to a souffle for fifteen minutes; add cold water and brandy. Sift flour, baking powder, and cornstarch. Add to the yolks and sugar. Last add the whites of the eggs — well beaten. Bake slowly in a buttered and papered pan in oven thirty minutes. Filling. Take about six peaches that have been peeled, chop very fine and the rest stew down with the peelings in three cups water. Press through a sieve; when ready to fill the cake, put the peach puree (which will amount to about two and a half cups) in a pan on the stove. Thicken with two heaping tablespoons cornstarch dissolved in half cup water; stir — adding half cup sugar and yolks of two eggs that have been stirred to a souffle. Fill the cake that has been split in four layers, cover with a peach boiled frosting, decorate according to taste. Almond Marshmallow Fruit Cake a la Ericsson Hammond Gateau aux Fruits et aux Amandes a la Ericsson Hammond Three eggs, four tablespoons sugar, five tablespoons flour, four tablespoons melted butter, one tablespoon brandy, one tea¬ spoon Royal baking powder, one cup mixed raisins, citron, cur¬ rants, almonds — all chopped very fi
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