Nut and Raisin Filling

Ingredients

• 1 cup raisins
• 2 tablespoons lemon juice
• 1 cup chopped nuts
• 1 teaspoon salt
• 1 egg white
• 1 cup powdered sugar

Method

1. 1

   Seed raisins and chop until fine; add chopped nuts.

2. 2

   Beat egg until stiff; add sugar, nuts, raisins and lemon juice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 109. The excerpt below is the record exactly as published.

teaspoon salt 1 teaspoon flavoring Mix cornstarch, sugar and eggs ; add milk and butter ; cook in double boiler twenty minutes, stirring constantly. Cool, add salt, flavoring, and spread between cakes. Cura^oa Filling Use rule for Cream Filling, adding one tablespoon orange curagoa. Date Filling 2 cups dates 2 tablespoons lemon juice ^ cup beaten cream I cup powdered sugar Remove stones and cut dates in small pieces ; add re- maining ingredients and spread between cakes. Fig Filling 2 cups figs, chopped 2 tablespoons lemon juice I cup sugar 1 tablespoon butter i cup boiling water few grains salt CAKE AND COOKIES; FROSTINGS AND FILLINGS 277 Cook ingredients in double boiler until of consistency to spread. Date and Almond Filling 1 cup sugar 2 egg whites ^ cup thin cream 1 cup chopped dates I cup chopped almonds Boil sugar and cream until it threads. Pour on to the whites of eggs ; add chopped dates and almonds. Cool and use for filling. Maple Filling 1 cup maple syrup | cup beaten cream 1 egg white few grains salt Boil syrup until it threads; pour on to the beaten white; add cream, salt, and beat until thick enough to spread. Marshmallow Filling ^ pound marshm allows 1 egg white Melt marshmallows in top of double boiler ; when lique- fied, pour on to the beaten white, beat until thick. Lemon Filling 2 egg whites 2 tablespoons boiling water 1 cup powdered sugar 1 teaspoon cold water 2 teaspoons gelatine 2 tablespoons lemon juice grated rind 1 lemon Cover gelatine with cold water ; dissolve in boiling water ; add to beaten whites with sugar, rind and juice. Nougat Filling Boiled Frosting 1 cup chopped nut meats 1 egg ^ cup powdered sugar ^ cup cream Beat egg ; add powdered sugar, beaten cream and nut meats ; add mixture to Boiled Frosting. Beat until thick enough to spread. 278 lowney's cook book Nut and Raisin Filling 1 cup raisins 2 tablespoons lemon juice 1 cup chopped nuts i teaspoon salt 1 egg white i cup powdered sugar Seed raisins and chop until fine ; add chopped nuts. Beat egg until stiff ; add sugar, nuts, raisins and lemon juice. Orange Filling Cream Filling 1 tablespoon lemon Juice juice and rind one orange 1 teaspoon butter I cup orange pulp Mix fruit juice and grated rind, butter, cream filling and orange pulp. Spread on cake. Fudge Filling 2 cups sugar 4 squares chocolate 2 cups rich milk 4 tablespoons butter 1 teaspoon vanilla Mix all ingredients and let stand on back of range until mixture liquefies. Boil until a soft ball is formed. Beat until creamy. Spread between cakes. Nut Fudge Filling Add one cup chopped nuts to Fudge Filling. * Tutti-frutti Fudge Filling Add one and one half cups chopped nuts and candied fruits to Fudge Filling. Marshmallow Fudge Filling Melt one half pound marshmallovzs in double boiler and add to Fudge Filling. CAKE AND COOKIES; FROSTINGS AND FILLINGS 279 Peach Filling 1 cup beaten cream 1 cup peach pulp 1 cup powdered sugar

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