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
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.
Caramel Filling.—3 cups sugar; 1 cup milk; % cup butter; 1 tea- spoon vanilla. Boil together 2 cups sugar and 1 cup milk. Brown 1 cup sugar in frying-pan until like syrup, add to boiling mixture, then add butter and vanilla. Take from fire and beat until cool enough to put between layers of cake. When the syrup is mixed with boiling milk and sugar it will lump, but cook until smooth. Marshmallow Filling.—2 cups sugar; 1 cup water; 2 eggs, whites only; 4% pound marshmallows. Boil sugar and water until syrup ropes. Just before taking it off put in one-half pound marshmallows broken in bits to melt partially. Pour this mixture gradually into the well-beaten whites of eggs. Beat until all is cold. Put between the cakes and on top very thickly. If you wish, put one-half pound marshmallows on top and press into icing to ornament. * a ICINGS AND FILLINGS. 63 Chocolate Filling.—1 pound brown sugar; 1 cup milk or water; 1 tablespoon butter; % cup Baker’s chocolate; flavor with vanilla. Put sugar, water, chocolate on to boil. Cook until creamy, add butter. Remove from fire and beat until thick enough to spread on cake. Chocolate Filling.—% cake Baker’s chocolate; 114 pounds brown sugar; butter size of an egg; 1 teaspoon vanilla
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