Cake Filling

Ingredients

• whites of four eggs
• four level tablespoonfuls cornstarch
• one-fourth pound of raisins
• one-fourth pound English walnuts
• one-fourth pound pecans
• several spoons of pulverized sugar
• add a little warm water

Method

1. 1

   Beat whites of eggs well, add cornstarch and sugar, chop or grate chocolate, add warm water and boil until thickened, then stir this with the eggs.

2. 2

   Add chopped raisins and nuts, and if not thick enough to spread, add more sugar.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The New century cook book (1899), page 105. The excerpt below is the record exactly as published.

Cake Filling. One cup of sugar, one egg, grate the rind and use the juice of one lemon, one tablespoon of water, one teaspoon of flour. Put your dish in a kettle of boiling water and let it boil. Have your cakes ready and put together. Caramel. Four cups of sugar, one cup milk, one-half cup butter. Just as this begins to boil, put another cup of sugar in a sauce- pan and let it melt and brown. Then pour this in the other. By this time it is done. Pour in platter and add tablespoon of cream, beat until thick and spread on cake. Miss Lora Eidson, Galveston, Texas. Cake Filling. Beat whites of four eggs well, add four level tablespoonfuls cornstarch, and several spoons of pulverized sugar, chop or grate half cake sweet chocolate, add a little warm water and boil until thickened, then stir this with the eggs. Chop one-fourth pound of raisins, one-fourth pound English walnuts, one-fourth pound pecans

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