vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Lord Baltimore Filling
From The Portland Woman's Exchange Cook Book, 1913
Serves 8
Presented as published in 1913. 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
328Calories
5 gProtein
56 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories328 kcal
Protein4.8 g
Carbohydrates56 g
Fiber1.9 g
Sugars49 g
Total Fat10 g
Saturated Fat3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium42 mg
Potassium163 mg
Calcium20 mg
Iron0.7 mg
Magnesium21 mg
Phosphorus84 mg
Zinc0.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0.4 mcg
Choline1.5 mg
Caffeine0 mg
Water29 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 74. The excerpt below is the record exactly as published.
Lord Baltimore Filling: l]/2 cups sugar, Yi cup water, boiled until it forms soft ball when tried in cold water; pour on beaten whites of 2 eggs. Beat well, then add Yz cup maca- roon crumbs, Yz cup nut meats cut in pieces, one-third cup candied cherries cut fine, Yi teaspoon each vanilla and orange extract
Cook this with the app: pantry check, scaling, and the assistant.