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Martha Washington Filling Recipe
|Milk||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Cold water||1⁄4 Cup (4 tbs)|
|Rum/Brandy / whisky||1⁄4 Cup (4 tbs)|
|Candied cherries||1⁄2 Cup (8 tbs), chopped|
|Citron||1⁄2 Cup (8 tbs), chopped|
|Whipped cream||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 2666 Calories from Fat 890
% Daily Value*
Total Fat 99 g152.2%
Saturated Fat 62.3 g311.4%
Trans Fat 0 g
Cholesterol 735.5 mg245.2%
Sodium 306 mg12.7%
Total Carbohydrates 355 g118.2%
Dietary Fiber 2 g8%
Sugars 313.9 g
Protein 45 g89.5%
Vitamin A 16% Vitamin C 20.6%
Calcium 59.3% Iron 16.6%
*Based on a 2000 Calorie diet
1.First, scald milk.
2.Then add sugar and flour to beaten egg yolks.
3.Add to scalded milk and cook over hot water until eggs are done.
4.Remove from heat.
5.Add gelatin which has been soaked in the cold water.
6.Chill in the refrigerator.
7.Add liquor, beat with rotary beater and chill again.
8.Fold the fruit and cream into the mixture.
9.Pile between layers of sponge cake.
10.Top with whipped cream.
11.Use filling in cakes, pastries, or candies