Mock Whipped Cream

Ingredients

• 1 large sour apple
• 1 cup white sugar
• white of 1 egg

Method

1. 1

   Grate apple, mix with sugar and egg white, and beat together.

2. 2

   Flavor with vanilla.

Nutrition per serving

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 276. The excerpt below is the record exactly as published.

mock whipped cream, and spread between layers. Or, (3) Mix chopped almonds into the icing filling given below. APPLE FILLING.— Cook 2 large apples until soft; then add 1 cup sugar, the well^beaten yolk of 1 egg, and the juice and grated rind of 1 lemon; cook all, about 5 minutes, and spread between the layers while warm. Or, (2) Mix slices of apple in the icing filling given below. DRIED FRUIT FILLING — To 4 cups of the best evaporated ap- ples, take 3 cups of nice dried raspberries, and let them cook slowly for 3 or 4 hours; then work through the colander and add 2 cups of sugar (or more, if preferred) and flavor with vanilla. This is nice for layer cake, short cake, and with meats. BANANA FILLING — Mash 6 bananas, add the juice of 1 lem- on, and 3 tablespoons of sugar — more if liked. Or, (2) Mix sliced bananas with the whipped cream or icing fillings given below. CARAMEL FILLING Take 1 cup granulated sugar, 1 cup brown sugar, ^ tablespoon butter (scant,) | cup sweet milk; boil about 7 minutes; add 1 teaspoon vanilla, beat, and spread on cake. CHOCOLATE FILLING. — Into ^ cup milk scrape 2 squares of chocolate and add 3 tablespoons sugar (heaping); boil till thick, and spread between layers and on top. B60 LAYER CAKES CREAM CHOCOLATE FILLING.— Take 1| cups of confection- er's sugar and just enough sweet cream to moisten; mix well, set the vessel containing it in a kettle of hot water and let it come to the boiling point; then add the whites of 2 eggs beaten to a stiff froth, also enough grated chocolate to give a light or dark color, as desired. Beat until cool and stiff; then add a teaspoon of vanilla; spread be- tween and on the top of layer cakes. COCOANUT FILLING — Use either a plain or boiled icing, and stir in either grated or dessicated cocoanut. The cocoanut is some- times soaked in milk for | hour before using it. CRANBERRY FILLING. — On each layer spread rich cranberry jelley, and cover it with white icing. CREAM FILLING.— One pint of sweet milk; 1 small cup of sugar; put it over the fire, in a double boiler, or pail set in a kettle of boiling water; just before it boils add 2 welbbeaten eggs; a pinch of salt, and 2 tablespoons of corn=starch dissolved in a little cold milk; stir until it thickens. When cool, flavor with vanilla or lemon. WHIPPED CREAM FILLING — Whip 1 cup sweet cream to a stiff froth ; sweeten and flavor to taste, and spread on. The cream will froth easier if put on ice ^ hour before whipping. MOCK WHIPPED CREAM.— Take 1 large sour apple, peel- ed and grated, 1 cup white sugar, white of 1 egg

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