vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Filling
From The Henderson cook book, 1914
Serves 8
Presented as published in 1914. 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
Nutrition per serving
169Calories
1 gProtein
38 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein1.1 g
Carbohydrates38 g
Fiber0 g
Sugars37 g
Total Fat1.9 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0.4 mg
Sodium1.9 mg
Potassium5.4 mg
Calcium4.2 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus3.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A1 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0.6 mg
Caffeine0 mg
Water6.1 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 60. The excerpt below is the record exactly as published.
FILLING. Three cups sugar boiled until stringy and beaten into whites, of 3 eggs beaten stiffly. Put 1 pound marshmallows in pan inside stove to soften for few minutes, and add to icing while it is hot. Blanch *4 pound almonds and add to icing. Flavor with vanilla. PINEAPPLE FILLING. Three cups granulated sugar boiled until stringy. Beat into whites of 3 eggs well beaten. Flavor with fresh lemon. Strain 1 can grated pineapple so as not to use juice and spread between layers on icing. Use only icing on top layer. — Mrs. C. M. Cooper. WHITE ICING. One and one-half cups confectioner's sugar wet up with a sufficient quantity milk (or cream) to make the consistency of soft fudge. Beat well; add flavoring and spread on the cake. For chocolate, melt 2 squares Baker's unsweetened and beat well into white icing. Use vanilla. If too thick add more milk ; by beating it will be very smooth and will not peel off cake or become hard. FILLING. One and one-half cup confectioner's sugar, 1 egg yolk. Mix thoroughly if too thick ; add a little milk
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