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Fruit Filling

Name: Fruit Filling
Yield: 10 servings
Ingredients: one cupful of sugar; the white of one egg; one cupful of seeded raisins; one-half cupful of blanched almonds; one-half pound of candied fruits; one-fourth pound of French candy

From The new Kentucky home cook book, 1884

Serves 10

Recipe by Mrs. Chas. C. Dobyns.

Presented as published in 1884. 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

245Calories

2 gProtein

55 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories245 kcal

Protein2.2 g

Carbohydrates55 g

Fiber2.4 g

Sugars39 g

Total Fat3.4 g

Saturated Fat0.3 g

Monounsaturated Fat2 g

Polyunsaturated Fat0.8 g

Omega-30 g

Cholesterol0 mg

Sodium28 mg

Potassium216 mg

Calcium27 mg

Iron0.8 mg

Magnesium24 mg

Phosphorus46 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C1 mg

Vitamin A0.2 mcg

Vitamin E1.6 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.4 mg

Folate3.4 mcg

Choline3.8 mg

Caffeine0 mg

Water9.8 g

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 149. The excerpt below is the record exactly as published.

FRUIT FILLING FOR CAKE. Make an icing of the whites of three eggs and one pound of sugar. If the eggs are beaten first, use a little more su- gar. Add one pound of almonds blanched and cut cross- wise (weigh them after they are blanched), one pound of seeded raisins cut fine, one-fourth of a pound of citron cut into small pieces, and one-fourth of a pound of figs cut fine. Stir all into the icing. This quantity is sufficient for five jelly cakes. Mrs. G. Hunter. FRUIT FILLING. Take one cupful of sugar boiled to candy, the white of one egg beaten to a stiff froth (pour the candy over the egg and beat until cool), one cupful of seeded raisins chopped fine, one-half cupful of blanched almonds chopped fine, one-half pound of candied fruits, and one-fourth pound of French candy

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