Confection Filling

Ingredients

• one and a half cups of sugar
• half a cup of water
• the whites of two eggs
• one cup of chopped nut-meats
• one cup of shredded figs
• one cup of candied fruit
• one teaspoon of vanilla
• a quarter of a teaspoon of lemon extract

Method

1. 1

   Stir one and a half cups of sugar and half a cup of water until the sugar is dissolved.

2. 2

   Boil until it spins a thread when dropped from a spoon.

3. 3

   Have ready the whites of two eggs beaten stiff and dry; then, while beating constantly, pour the hot syrup on them and beat until cold and rather stiff.

4. 4

   Add one cup of chopped nut-meats, shredded figs, and candied fruit, one teaspoon of vanilla, and a quarter of a teaspoon of lemon extract.

5. 5

   Decorate the top with currant jelly and whole candied cherries.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 167. The excerpt below is the record exactly as published.

a cup of shredded figs and citron, two tablespoons of brandy. Mix all together in the order given. Bake in a loaf pan. When cool, ice with any preferred frosting. Place candles in paste roses about and edge with flowers. The candles correspond or harmonize with the icing and flowers. [See illustration, Plate XXV.] BRIDE'S CAKE "^ Cream a pound of sugar with half a pound of butter. Beat to a stiff froth the whites of sixteen eggs. To the creamed butter and sugar add the whites and a pound of flour, beating strongly all one way and putting in the flour and white froth little by little. Butter white paper, lay it in the cake tin, and bake the cake in a quick oven, having care not to jar the stove or oven during the baking. 306 THE HOME COOK BOOK CALIFORNIA CAKE Stir together two cups of sugar and one of butter till you have a cream. Take the yolks of six eggs, beat them light, and add to the creamed butter and sugar. Stir in also half a teaspoon of cinnamon and the same quantity of nut- meg. Then dissolve a teaspoon of soda in a cup of cold water and add that. Next beat the whites of the six eggs to a stiff froth and lightly fold in, using first the whites and then some of the flour from the four cups you have measured out and thoroughly sifted together with two teaspoons of cream of tartar. When the whites and flour are all in, add a pound of raisins, which you have seeded, chopped, and dredged with flour, and a cup of walnut or hickory-nut kernels, which you have also dredged. Stir all together and bake in two or three loaves in a moderate oven. CHOCOLATE CAKE Dissolve two ounces of chocolate in five tablespoons of boiling water. Blend four eggs with half a cup of butter and a cup and a half of sugar. Add half a cup of milk, the dis- solved chocolate, one and three-quarters of a cup of flour, one heaping teaspoon of baking powder, and a teaspoon of vanilla. Bake in a moderate oven. CHOCOLATE LOAF CAKE Blend half a cup of butter with one cup of sugar. Add one whole egg and the white of another, one cup of milk, two and a half cups of flour, two teaspoons of baking powder, and one teaspoon of vanilla. For the other part of the cake boil together in a double-boiler one cup of grated chocolate, half a cup of milk, one cup of sugar, and the yolk of the egg of which you have just used the white. When this chocolate mixture boils, stir it into the white dough and bake in loaf form. COFFEE CAKE Mix one cup of sugar and one scant cup of butter. Add one cup of molasses, one cup of cold coffee, one tablespoon ICING, FILLING, CAKE 307 each of cloves and cinnamon, one teaspoon of soda, four cups and a half of flour, into which two teaspoons of baking powder have been sifted, and one cup of raisins and one cup of currants lightly dredged with flour. CONFECTION CAKE Half a cup of butter, three-quarters of a cup of milk, one cup of fine granulated sugar, three eggs, two rounding tea- spoons of baking powder, two cups of sifted pastry flour. Cream the butter, then add the sugar gradually and cream while adding ; then beat in the beaten egg-yolks, the milk, and one tablespoon of dry sherry and one teaspoon of vanilla. Then add one cup of flour in which has been sifted the baking powder. Fold in the stiffly beaten whites ; then the other cup of flour. Bake in layers. When cool put together with the following : CONFECTION FILLING Stir one and a half cups of sugar and half a cup of water until the sugar is dissolved. Boil until it spins a thread when dropped from a spoon. Have ready the whites of two eggs beaten stiff and dry; then, while beating constantly, pour the hot syrup on them and beat until cold and rather stiff. Add one cup of chopped nut-meats, shredded figs and candied fruit, one teaspoon of vanilla, and a quarter of a teaspoon of lemon extract

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