Lord Baltimore Filling

Name: Lord Baltimore Filling
Yield: 1 servings
Ingredients: 1/2 cup chopped blanched almonds; 1/4 cup rolled dry macaroons; 12 candied cherries, cut in quarters; 1/2 cup chopped pecan nut meats; 2 teaspoons lemon juice; 1/8 teaspoon orange extract; 3 teaspoons sherry

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.

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 2 teaspoons lemon juice YY teaspoon orange extract 3 teaspoons sherry

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