Dessert
Filling for white mountain 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 together a half-pound of sugar and a half-cupful of water until the syrup is thick enough to hang in a thick thread from a fork dipped into it.
- Stir in, a teaspoonful at a time, the stiffened whites of two eggs, beating them hard into the boiling syrup.
- Remove from the fire and beat until like thick cream, and cool;
- then add a teaspoonful of lemon juice.
- Spread on each layer of the cake, put the layers in a pile on top of one another and pour the remaining icing over the top layer, spreading it smoothly with a knife dipped in boiling water.
- Sprinkle the whole cake with powdered sugar while the frosting is still moist.
Historical transcription
Source method
- 1
Boil together a half-pound of sugar and a half-cupful of water until the syrup is thick enough to hang in a thick thread from a fork dipped into it. Stir in, a teaspoonful at a time, the stiffened whites of two eggs, beating them hard into the boiling syrup. Remove from the fire and beat until like thick cream, and cool; then add a teaspoonful of lemon juice. Spread on each layer of the cake, put the layers in a pile on top of one another and pour the remaining icing over the top layer, spreading it smoothly with a knife dipped in boiling water. Sprinkle the whole cake with powdered sugar while the frosting is still moist.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.