Marshmallow Cake

Ingredients

• Butter, 1 cup
• Sugar, 2 cups
• Milk, 1 cup
• Eggs, 4
• Flour, 4 cups
• Baking-powder, 3 large teaspoons
• Vanilla, 1 teaspoon
• Salt, % teaspoon
• Marshmallow candies, % pound
• Granulated sugar, 1 cup
• Egg, 1 (white only)

Method

1. 1

   Bake the layers in 3 thick, or 4 thinner layers.

2. 2

   For filling, melt marshmallows in an open oven, make boiled icing with sugar and hot water, then add beaten egg white and melted marshmallows.

3. 3

   Spread on the cake.

As published

This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 83. The excerpt below is the record exactly as published.

Eggs, 4, Flour, 4 cups. Baking-powder, 3 large teaspoons. Vanilla, 1 teaspoon. Salt, % teaspoon. Bake the layers in 3 thick, or 4 thinner layers. Filling for Marshmallow Cake Marshmallow candies, % pound, Granulated sugar, 1 cup. Egg, 1 (white only). Put the marshmallows on an agate dish, and place in an open oven until they have melted and run together. In the meantime make a boiled icing with 1 cup of sugar and % cup of hot water, and boil until the syrup hairs; then pour over it the stiffly beaten white of 1 Qgg. Add the melted marshmallows to this, beat slowly for 5 minutes, spread on the cake, between the layers, and on top. For the top layer put a number of marshmallows on a skewer, hold before the open fire, till they puff, and brown ; then place them round the edge of the cake. 246 AROUND-THE-WORLD COOK BOOK CAKE FUDGE CAKE Butter, 1 cup, Sugar, 1 cup, Milk, 1 cup, Flour, 3 cups, Pecan nuts, % cup, Grated chocolate, Vi ^^ip, Eggs, 2, Baking-powder, 1 teaspoon. Cream the butter with the sugar, add the milk, and choco- late, eggs, sifted flour, and baking-powder, and last of all the nuts, broken and dredged with flour. Bake in layers, and put together with the fudge filling here given. Cover all with boiled icing. Filling for Fudge Cake Sugar, 2 cups, Chocolate, 14 cup. Milk, % cup, Butter, 1 tablespoon. Vanilla, 1 teaspoon. Put into a porcelain-lined saucepan the sugar, chocolate, milk, and butter. The chocolate should be broken small. Boil over a hot flre for 6 minutes ; then take from the range, add the vanilla, and beat until the mixture begins to thicken, then pour quickly over the cake layers. LADY BALTIMORE CAKE Butter, 1 cup, Sugar, 2 cups, Flour, 3^ cups, 247 CAKE AROUND-THE-WORLD COOK BOOK Sweet milk, 1 cup, Eggs, 6 (whites only). Baking-powder, 2 level teaspoons, Rosewater, 1 teaspoon. Mix it as you would a white cake, and bake in 3 layers. Filling for Lady Baltimm^e Cake Granulated sugar, 3 cups, Eggs, 3 (whites only), Chopped raisins, 1 cup. Figs, 5, Nut-meats. Cut the figs in very fine strips, and mix with them enough chopped nut-meats to make 1 cupful. Dissolve the sugar in a cup of boiling water. Beat the whites to a stiff froth. Cook the sugar until it threads, then pour it slowly over the beaten whites of the eggs. Stir constantly while pouring it in. Add to this icing the chopped raisins, nut-meats, and figs. Ice, and emboss the sides and top of the cake with this mix- ture. SAND TARTS Butter, ^2 pound, Granulated sugar, 1 pound, Eggs, 3, Vanilla extract, 1 teaspoon, Flour, Nutmeg. Beat the butter to a cream and then add the sugar. Then add the yolks of the eggs and the whites of 2 of the eggs, which have all been beaten together. Add the vanilla, and just a little grated nutmeg. 248 AROUND-THE-WORLD COOK BOOK CAKE Mix in barely sufficient flour to make a dough. Dust the baking-board thickly with granulated sugar. Take out a piece of the dough and roll it into a moderately thin sheet. Cut it out with round cutters and bake in a moderately hot oven until a light brown. Dust the top of the sheet with sugar instead of flour, to prevent the roller from sticking. FRUIT DROPS Flour, 2 cups, Sugar, 11/2 cups, Butter, 1 cup, Eggs, 3, Dates, % pound, Figs, 1/4 pound, English walnuts, l^o pounds. Soda, 2 teaspoons, Cinnamon, 1 teaspoon, Allspice, % teaspoon, Salt, a pinch. Cream the butter and sugar. Add the eggs, salt, flour, soda (which must be dissolved in 1 tablespoon of hot water). Also add the dates and figs cut fine, the walnuts, cinnamon, and allspice. Mix all together. Knead with the hands, roll into little balls, and drop on buttered tins, and bake in a hot oven. SURPRISE MACAROONS Shredded cocoanut, 1 cup, Brown sugar, 1 cup. Butter, 1 cup, Eggs, 2, well beaten, Oatmeal, li/^ cups, 249 CAKE AROUND-THE-WORLD COOK BOOK Chopped raisins, 1 cup, Chopped pecans, 1 cup. Soda, 1 level teaspoon. Cinnamon, i^ teaspoon. Dissolve the soda in a little hot water; mix all the in- gredients weU together, and drop, by small teaspoonsful, on paper into a greased baking-pan. Bake in a moderate oven until brown. After taking from the fire, let it stand for a moment. OATMEAL EOCK CAKES Oatmeal, 3 cups, Butter, 4 tablespoons. Sugar, 10 tablespoons. Eggs, 2. Mix together, and drop from a teaspoon upon paper placed in a buttered pan. Bake in a moderate oven until quite brown. OATMEAL SPICED COOKIES Butter, % cup. Lard, % cup. Granulated sugar, 2 cups, Sweet milk, 10 tablespoons, Rolled oats, 3i^ cups. Chopped nut-meats, % cup, Flour, 3 cups, Salt, % teaspoon

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