Dessert
Filling for marshmallow cake
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Dissolve five tablespoonfuls of gum arabic in a gill of cold water;
- then stir in a half-cupful of powdered sugar and boil all together until a little dropped in cold water can be rolled into a soft ball between the finger and thumb.
- Have ready-beaten the white of an egg and strain the syrup into this, beating the stiffened egg constantly as you do so.
- Flavor with vanilla and spread upon the cake layers with a knife dipped in boiling water.
Historical transcription
Source method
- 1
Dissolve five tablespoonfuls of gum arabic in a gill of cold water; then stir in a half-cupful of powdered sugar and boil all together until a little dropped in cold water can be rolled into a soft ball between the finger and thumb. Have ready-beaten the white of an egg and strain the syrup into this, beating the stiffened egg constantly as you do so. Flavor with vanilla and spread upon the cake layers with a knife dipped in boiling water.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.