Nut Filling

Ingredients

• one cup chopped nuts
• three-fourths cup milk
• yolk of one egg

Method

1. 1

   Boil nuts, milk, and yolk for ten minutes.

2. 2

   Thicken with corn starch and flavor with wine, brandy, or rum.

Nutrition per serving

As published

This recipe was extracted from Council cook book (1908), page 48. The excerpt below is the record exactly as published.

three-fourths cup milk to the Phone Weit WOO We'll do the Rest g^ g^ A ■ SANFORD G. LEWALD CO. I i I A I 2036-2054 O'FARRELL ST. ^-*V^# m^ 144 COUNCIL COOK BOOK. egg mixture. Add the beaten whites and one tea- spoon flavoring. Bake in buttered layer-cake pans twenty minutes. Filling. — Boil two cups sugar and one-half cup boiling water until it is thread-like. Pour it onto the beaten whites of two eggs, add one tablespoon flavor- ing, and, beat until creamy. Then add one cup chopped walnuts and one cup chopped cherries. Uncooked Icing, One-half cup powdered sugar, wet with a tea- spoon vanilla and a little milk. Mix into a paste and spread on cake. Plain Frosting. One cup confectioners' sugar; to this add some liquid, either milk or water, to make it the right consistency; flavor with vanilla. Instead of the water or milk, orange juice can be used. A little of the rind must be added. Lemon juice can be sub- stituted in place of vanilla. Chocolate melted over hot water and added to the sugar and water makes a nice chocolate icing; flavor with vanilla. Boiled Icing. One cup sugar, one-third cup boiling water, white of one &gg beaten stiff. Pour water on sugar until dissolved, heat slowly to boiling point without stirring, boil until, syrup will thread when dropped from tip of spoon ; as soon as it threads, pour slowly Wr DriDCDTC! 2847 CALIFORNIA STREET . r . KUDtK 1 a p^„„, WEST 89, Purveyors of Fine Meats CAKES 145 2 over beaten white, then beat with heavy wire spoon until proper consistency to spread. Flavor. Caramel Frosting. Two-thirds cup sugar, two-thirds cup milk, one teaspoon butter, two squares chocolate, one-half tea- spoon vanilla. Mix the sugar, milk, and butter. Place on the, stove, and when the mixture begins to boil add the melted chocolate. Boil fifteen minutes. Marshmallow Paste. Boil for six minutes three-fourths cup 9Ugar with one-fourth cup milk, melt four ounces marsh- mallows with two tablespoons hot water, combine the two mixtures, and add one-half teaspoon vanilla; beat until stiff enough to spread. Cream Filling. In a double boiler put one and one-half cups milk; when it boils, add two teaspoons corn starch which has been dissolved in one-half cup milk, one egg, one tablespoon sugar; let all come to a boil. When cool, flavor with one teaspoon vanilla. \ Maple Filling. One cup maple sugar, one cup white sugar, one- half cup water; boil until it will form into stiff drops when tested in cold water; cool until slightly warm and add two stiffly beaten whites. You Miss *^ ^^^ EVENING POST is not a , -. J daily visitor in your home. Subscribe IVIUCh. now. Thirty cents a month. 146 COUNCIL COOK BOOK. Mocha Filling. One-half pound sweet butter, one-fourth- pound sugar, creamed. ' Add slowly the yolks of two eggs and four tablespoons strong, black cofifee. Nut Filling. Boil ten minutes one cup chopped nuts, three- fourths cup milk, yolk of one egg

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