Mock Maple Filling

Ingredients

• 2 cups good brown sugar
• 1/2 cup sweet cream
• butter size of large egg
• 1 1/2 teaspoons vanilla

Method

1. 1

   Boil together carefully for 12 minutes; strain through a hair sieve or double cheese cloth.

2. 2

   Let it cool and thicken before spreading on cake.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 277. The excerpt below is the record exactly as published.

MOCK MAPLE FILLING — Take 2 cups good brown sugar, | cup sweet cream, butter size of large egg; boil together carefully 12 minutes; strain through a hair sieve or double cheese cloth. Flavor with 1| teaspoons vanilla. Let it cool and thicken before spreading on cake. NUT FILLING — Take 1 cup sugar, 1 cup thick cream, (sweet or sour) 1 cup hickory nuts chopped fine; boil all together until thick. Any other oily nuts can be used instead, such as peanuts, almonds or butternuts. ORANGE FILLING — Take the juice and grated rind of 2 oran- ges, stir in as much powdered sugar as the liquid will take up, and spread it between layers. This may be varied by stirring in des- sicated cocoanut with the sugar, and then si3rinkling dry cocoanut on top of the cake. Or use the whites of 2 eggs beaten stiff", grated rind and juice of 1 orange made thick with pulverized sugar; beat all well together and use. Or mix slices of orange into the icing filling given above. ORANGE FILLING No. 2.— One cup sugar wet with 3 table- spoons of orange juice (enough drops from the oranges as you slice 362 LAYEK CAKES them, if not, use water); 1 tablespoon of butter. Simmer this on the stove until a nice syrup, and when boiling add 2 beaten eggs; remove from stove and stir briskly. When cold add orange or lemon flavor and the sliced fruit, and sjoread between the layers. ORANGE AND COCOANUT FILLING — Beat 1 egg stiff, add 1 cup sweet cream

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