Fruit Filling
4 tablespoons chopped citron Beat the whites to a stiff froth; add the sugar gradually, then the fruit and nuts. 4 tablespoons chopped raisins 1/2 cup chopped almonds 12 1/4 pound chopped figs
The loose-leaf cookbook, c.1917 — built to be taken apart, from the principles of cookery through fireless cooking and school lunches.
4 tablespoons chopped citron Beat the whites to a stiff froth; add the sugar gradually, then the fruit and nuts. 4 tablespoons chopped raisins 1/2 cup chopped almonds 12 1/4 pound chopped figs