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Cream Filling

From Atlanta women's club cook book, 1921

Serves 1

Recipe by Mrs. Allen D. Candler, Wife of former Governor of Georgia.

Presented as published in 1921. 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

  • 2 tbls. gelatine
  • 1 pt, whipped cream
  • 14, cup cold water
  • 1 cup pulverized sugar
  • 3 eggs (whites)
  • 1 t-spoon vanilla

Method

  1. Add gelatine to cold water; dissolve over hot water.

  2. Add pulverized sugar to cream, then gelatine, and well beaten egg whites; stir until it thickens.

  3. Then pin a collar of buttered paper around the first layer so that it stands above the top of cake 1/2 inch.

  4. Spread a layer of cream on cake, filling in the collar.

  5. Alternate layer of cake and collar until all cakes are used.

  6. Cover with plain icing.

  7. Set away until cold when collars may be removed.

Nutrition per serving

1235Calories
63 gProtein
205 gCarbs
21 gFat

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 8. The excerpt below is the record exactly as published.

CREAM FILLING. 2 tbls. gelatine. 1 pt, whipped cream. 14, cup cold water. 1 cup pulverized sugar. 3 eggs (whites). 1 t-spoon vanilla

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