Filling for Lady Baltimore Cake

Ingredients

• 2 cups of granulated sugar
• 1/4 cup water
• Whites 2 eggs, beaten until stiff and dry
• 1/2 cup chopped nut meats
• 1/2 cup chopped raisins
• 1/2 teaspoon cream of tartar
• 1/4 pound candied cherries
• 1/2 cup chopped figs, cut in halves

Method

1. 1

   Add cream of tartar to sugar, and stir; then add water and stir again, so sugar will not adhere to bottom of saucepan.

2. 2

   Place on hot part of range and cook until it threads.

3. 3

   Remove at once and pour slowly on the beaten whites of eggs.

4. 4

   Beat until cool and it will spread nicely.

5. 5

   Add fruit and nuts to enough of the icing to spread between the layers.

6. 6

   Cover top and sides with remaining icing, and dot in lines on top and sides, with the candied cherries.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 137. The excerpt below is the record exactly as published.

Filling for Lady Baltimore Cake. 2 cups of granulated Whites 2 eggs, beaten sugar. until stiff and dry. 14 cup water. V^ cup chopped nut meats. % teaspoon cream of V2 cup chopped raisins. tartar. 14 pound candied cherries, % cup chopped figs. cut in halves

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