Dessert
Soft white filling for layer 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.
- Make a syrup of a cupful of granulated sugar and a third of a cupful of water and simmer over the fire until it threads.
- Beat the whites of two eggs stiff, add a generous pinch of cream of tartar, and beat steadily while you pour in the hot syrup.
Historical transcription
Source method
- 1
Make a syrup of a cupful of granulated sugar and a third of a cupful of water and simmer over the fire until it threads. Beat the whites of two eggs stiff, add a generous pinch of cream of tartar, and beat steadily while you pour in the hot syrup. Do not cease beating until it is like a thick white paste; then flavor with vanilla or lemon and spread at once on the layer cakes.
Nutrition pending
No invented nutrition numbers.
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