Fruit Filling for Cakes
From The home science cook book, 1902
Top with whipped cream.
Presented as published in 1902. 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 home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 89. The excerpt below is the record exactly as published.
Fruit Filling for Cakes. Bake a sponge-cake in layers. Chop fine one cup of stewed prunes or other fruit or rub through a strainer, beat the whites of four eggs to a froth, add the fruit and sugar to sweeten
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