Caramel Filling
From The Raleigh cook book, 1907
Presented as published in 1907. 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
No method was recorded for this recipe.
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 35. The excerpt below is the record exactly as published.
1 teaspoon vanilla; 1 teaspoon cream tartar, chopped nuts. Mix sugar, whites of eggs, unbeaten, and vanilla together and beat twenty minutes; add cream tartar and beat twenty minutes more. Drop on buttered tins lined with paper and bake. Chopped nuts may be added just before baking. 62 THE RALEIGH COOK BOOK. te ICINGS AND FILLINGS. Boiled [cing.—Whites of 2 eggs; 1 cup granulated sugar; %4 cup pulverized sugar. Boil granulated sugar until it will thread from a spoon. Beat whites and when nearly stiff add pulverized sugar, then pour on the candy and beat until stiff. Boiled Icing (No. 2).—2 eggs, whites; 2 cups sugar; 1 cup water; flavoring. Boil sugar and water until it threads, pour over the stiffly-beaten whites of eggs, and beat until thick enough to spread. Plain Icing.—2 eggs, whites only; 1 teaspoon lemon juice; 1 pound pulverized sugar; 1 teaspoon corn starch. Beat the whites of eggs stiff and add sugar, slowly beating all the while. Beatin lemon juice. Add a little cornstarch to the icing if not stiff enough. Lemon Cake Filling. 2 lemons (juice). Beat all together and boil until the consistency of jelly. The whites of the eggs may be left out of the jelly until it is nearly done, when the white of one egg, slightly beaten, may be added. The other white may be used for frosting for cake. 1 cup sugar; 2 tablespoons butter; 2 eggs; Orange Filling.—2 oranges, juice and rind; 2 tablespoons water; 2 eggs; 2 cups sugar or less, if the oranges are sweet. Put juice and rind of orange, sugar and water in a saucepan; set in a pot of boiling water, and when scalding hot, stir in the yolks of 2 eggs well beaten, and just before taking from the fire stir in the white of one egg slightly beaten, and when cool put between the layers of cake. Frost the top with the other white. Caramel Filling.—3 cups sugar; 1 cup milk; % cup butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.