Lady Baltimore Filling
From Boston Cooking-School cook book, 1896
Serves 1
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 278. The excerpt below is the record exactly as published.
LADY BALTIMORE FILLING Ice Cream Frosting (p. 681) 3 figs, cut in thin strips Y cup chopped pecan nut meats Ys cup seeded raisins, chopped Y% teaspoon almond extract When frosting is ready to spread, add other ingredients to half the frosting, saving other half to frost top and sides of cake. LORD BALTIMORE FILLING Ice Cream Frosting (p. 681) 4 cup chopped blanched almonds Y% cup rolled dry macaroons 12 candied cherries, cut in quarters 4 cup chopped pecan nut meats
Cook this with the app: pantry check, scaling, and the assistant.