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Brown Sugar Filling
From The farm cook & rule book, 1923
Serves 8
Presented as published in 1923. 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
250Calories
2 gProtein
61 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories250 kcal
Protein1.5 g
Carbohydrates61 g
Fiber0 g
Sugars54 g
Total Fat3.4 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol9.7 mg
Sodium23 mg
Potassium188 mg
Calcium67 mg
Iron0.5 mg
Magnesium12 mg
Phosphorus43 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C2.7 mg
Vitamin A9.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)1.1 mg
Folate10 mcg
Choline4 mg
Caffeine0 mg
Water16 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 59. The excerpt below is the record exactly as published.
Brown Sugar Filling 2 cupfuls brown sugar 2 tablespoonfuls butter % cupful milk V2 cupful nuts Boil sugar, milk and butter until the mixture forms a soft ball when dropped in cold water. Take from the fire and beat until creamy. Add chopped nuts and mix thoroughly. Lemon Filling 3 egg yolks 2 tablespoonfuls butter 1 egg white juice of 2 lemons 1 cupful sugar % teaspoonful vanilla Beat the egg yolks and the one egg white with the sugar until light, add the butter and lemon juice and cook over warm water until thick. Add vanilla and cool. Caramel Frosting 14 cupful milk
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