Apple Cream Filling

Ingredients

• Boil 4 large apples
• cream
• the white of an egg

Method

1. 1

   Boil apples until they burst the skin and froth with the heat of cooking.

2. 2

   Press apples through a sieve and beat into the whipped cream.

3. 3

   Sweeten lightly and spread between the layers of the cake.

4. 4

   The top should be covered with whipped cream with apples.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 109. The excerpt below is the record exactly as published.

Apple Cream Filling. Boil 4 large apples so that they burst the skin ami froth with the heat of cook- 144 SUPERIOR COOK BOOK ing. Jlave ^U P^- "^ c-ri'ain .md tlic wliite of an egg wliipjied to a stiff frofli. Press apples throngh a sieve and Ijeat into the M-lii])ped eream. Sweeten lightly and spread between tlie la3-ers of the cake. 'V\\v top should be covered with whipped cream with apples. Miis. Ciikistiax. Chocolate Icing. Melt in a dry pan -i ozs. chocolate. Boil l-)4 ciij^s sugar A\ith 1 cupful of water till it threads wlien dropped from tiie spoon. Turn it slowlv in the chocolate; stir all tlie time. ' E. D.' Chocolate Filling. One and one-half cups iuill<, I'o (•u])s sugar. '^ cake cliocohite, butter the size of a walnut. Put all togt^lier and Iniil slowly |(i juinutcs. Add this to whites of 2 eggs well beaten. Kltzabeth Gottsteix. Chocolate Filling and Frosting. One lb. c-onfectioiu'r's sugar, '2 ozs. TUikcr's choeolate. unsweetened, vanilla and hot water. Sift the sugar and add the hot water, a few drops at a time, until you get a mixture that will s])read nicely: lla\(n' with vanilla and add the chocolate which has been melted over hot watci'. A \-ery little stirring will l)lend the materials smooth]}', when the mixtui'e is i-cndx' for filling and frosting. j\riss- MiNxiE Witt. Jelly and Nut Filling. For middle lllling use '^ cup of mirranl jelly to wliieli has been added iq lb. of pecan meats. For to]) of cake use ' /.> cup of cream and enough confectioner's sugar to make a thin liattei-. .Melt ' ■_. cake of choeolate ami add this to the sugar and. eream. Florence IIaxdall. Fig or Jelly Filling. One cup of figs. 1 cup of I'aisins witli M'ater to cover. (*ook until tender. Ee- niove fruit from water and chop line. Put back into the same water, add 1 cup sugar, small ])iece of butter, yolks of 'i eggs, 1 teas])()on corn starch. Beat this thoroughly and stir into the fruit until a thick ])aste is fornie<l. "When this is cool add nut meats cho{)])ed and a teas]»oon of vanilla. Date Filling. -Use 1 cup of dales ])itted instead of iigs and pi'oceed as above. Fig Filling. Mix \U lb. of figs, chopped fine, 1 cupful each of sugar and water, and l)oil in a double boiler until smooth and thick; then add 1 teas])oonful of vanilla. Boil the figs in the water until tender before adding sugar. Mus. Bargpi. Orange Filling. Beat the whites of 2 egg

Cook this with the app: pantry check, scaling, and the assistant.