Filling for Leafdale Cake
From The Raleigh cook book, 1907
Presented as published in 1907. 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
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 32. The excerpt below is the record exactly as published.
2 eggs, whites; % cup boiling water; %4 pound each of fig, citron, currants, raisins, almonds, and 1 small cocoanut. Leafdale Cake.—6 eggs, whites; 2 cups sugar; 1 cup butter; 1 cup sweet milk; 3 cups sifted flour; 2 teaspoons baking powder. In mixing the batter, add the well-beaten whites of eggs last. Filling.—2 teacups of white sugar; 1 cup water; 2 eggs, whites; 1 cup cocoanut; 1 cup seeded raisins; 1 cup English walnuts
Cook this with the app: pantry check, scaling, and the assistant.