Dessert
Filling for Minnehaha 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.
- Boil a cupful of sugar with four tablespoonfuls of water until a drop “threads” when pressed between the thumb and finger;
- then beat in the whipped white of an egg, and a half-cupful, each, of seeded and chopped raisins and walnut meats.
Historical transcription
Source method
- 1
Boil a cupful of sugar with four tablespoonfuls of water until a drop “threads” when pressed between the thumb and finger; then beat in the whipped white of an egg, and a half-cupful, each, of seeded and chopped raisins and walnut meats. Spread this mixture on the layers of cake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.