Cake Filling

Ingredients

• 2 cups granulated Sugar
• 3/4 cup Milk
• 1 piece Butter (size of walnut)
• 1 teaspoon Mapleine

Method

1. 1

   Mix sugar, milk and butter together, boil for five minutes, take from fire; stir until thick.

2. 2

   Then add the Mapleine, stirring it in slowly.

As published

This recipe was extracted from Crescent cook book (1920) by Ohio) Crescent Manufacturing Company (Fremont, page 15. The excerpt below is the record exactly as published.

CAKE FILLINGS WHIPPED CREAM 1 quart pure sweet Cream 24 hours old 14 scant teaspoon Mapleine Put cream in bowl on cracked ice, or snow if any, and whip not too fast. When nearly finished add the Mapleine. Counter bowl con- taining cream should be kept on cracked ice. MAPLEINE SYRUP 2 cups boiling Water | 4 cups granulated Sugar 1 heaping tesapoon Mapleine Thoroughly dissolve the sugar in the water, stir in the Mapleine and strain through a damp cloth. This makes one quart of delicious table syrup, which is ready for use as soon as cold. MAPLEINE HARD SAUCE 14 cup Sugar 1 large tablespoon Butter Cream these together well and add a few drops of Mapleine to flavor. MAPLEINE BUTTER Two cups White Sugar, 14 cup hot Water, set where it will slowly dissolve on back of stove; when dissolved heat to boiling; have the yolks of 4 Eggs well beaten and stir into hot Syrup. Cook until thick about like salad dressing, add 1 teaspoon Mapleine, and stir or beat until cold and grainy. It will, in a measure, take the place of But- ter eaten with Bread MAPLEINE FROSTING 2 cups granulated Sugar 1 cup Milk 1 small piece of Butter 2 teaspoons Mapleine Stir until mixture boils, then boil briskly until it forms soft ball in cold water. Cool a little and beat until creamy. CAKE FILLING 2 cups granulated Sugar 34 cup Milk 1 piece Butter (size of walnut)

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