Filling for Cake

Ingredients

• I egg
• Yi cup milk
• i tablespoonful butter
• 3 heaping teaspoon-fuls flour
• I cup sugar
• ^ lb. chopped walnuts

Method

1. 1

   Mix all ingredients together and cook on stove; after taking from the stove, add chopped walnuts then spread between the layers.

Nutrition per serving

As published

This recipe was extracted from Machias Cook Book (1899) by [name missing], page 9. The excerpt below is the record exactly as published.

Yi cup milk, i tablespoonful butter, 3 heaping teaspoon- fuls flour, I cup sugar, mix this all together and cook on stove ; after taken from the stOve add ^ lb. chopped walnuts then spread between the layers. Hattie Gardner. TU^m FRUITTI CAKE. Y2 cup butter, 2 cups sugar, ^ cup milk, 8 eggs, (whites), i CAKE. 25 teaspoon ful cream tartar, J^ teaspoonful soda, 2j^ cups flour. Bake in layers. FROSTING FOR ABOVE. I cup sugar, 3 tablespoonfuls water, boil 7 minutes. White of i egg beaten stiff, pour the boiled sugar over the egg in a fine stream, beating all the time, when stiff add fruit in the following quantities : yi cup raisins, J^ cup figs, J/^ cup nuts. Put layer of frosting be- tween cake and on top. Save out some of the fruit and put on top of frosting. Mrs. VV. H. Allen. HARLEQUIN CAKE. 1 cup butter creamed, 2 cups sugar, 3 eggs (yolks), i cup milk, 3 cups pastry flour, i teaspoonful cream tartar, J^ teaspoonful soda, 3 eggs (whites). Mix in the order g van ; diviile into 4 parts. Have two parts color of dough. Color the third with 2 squares unsweetened chocolate, melted ; the fourth uith pink color- ing. Put together with lemon filling. Lemon Filling : Beat i egg, add i cup water, the grated rind and juice of i lemon. Pour this on i cup sugar mixed with 2 tub e- spoonfuls flour. Cook in double boiler till smooth like cream. Florence N. Patten. PERFECT CHOCOLATE CAKE. 2 cups sugar, i cup butter, i cup milk, 3 cups flour, 4 eggs (whites), beaten very light, I teaspoonful cream tartar, ^2 tea- spoonful soda. filling for cake. I squire of chocolate dissolved by putting over steam of tea kettle, yolks of 2 eggs, beaten and added to J^ cup milk and i % cups of sugar. Boil until as thick as mo'asses. Then add the melted chocolate. Mrs. S. M. Pennell. 26 MACHIAS COOK BOOK. FIG CAKE. I cup sugar, >^ cup butter, whites of 3 eggs, i ^ cups flour, ^ cup milk, I teaspoonful cream tartar, )^ teaspoon soda, flavoring. FILUNG. y2 lb. chopped figs, )^ cup water, i cup sugar. Cook until thick. Mrs. W. E. Boynton. CREAM CAKES. I cup water, )4 cup butter, i cup flour, 3 eggs, boil water and butter, stir in flavor, take from the stove and add the well beaten eggs, add i teaspoonful water, drop in pan and bake )4 to ^ of an hour. CORNUCOPIAS. 3 eggs, y^ cup sugar, i cup flour, i teaspoonful cream tartar, J4 teaspoonful soda, dissolved in 4 teaspoonfuls water, a little salt. Bake in cornucopia tins, roll up while warm, and when cold fill with whipped cream. Ella McCabe. COCOANUT CAKES. I grated cocoanut, i cup sugar, white of i egg

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