Boston Cream

Ingredients

• Put 4oz. of butter
• half a pint of milk
• yolks of four eggs
• whites of four eggs
• one dessertspoonful of sugar
• half a teaspoonful of vanilla
• Sift Ooz. of flour

Method

1. 1

   Put butter and milk into a saucepan, and stir a little while it comes to boiling point.

2. 2

   Sift flour, and put it all into the saucepan at once; stir vigorously until it is smooth and thick, and has been so for two or three minutes; then remove from the fire and allow it to get cool.

3. 3

   Drop in the yolks of four eggs one by one, stirring each thoroughly; beat up the whites very stiffly, stir them in gently, but thoroughly; put the mixture on a greased oven shelf in dessertspoonfuls, put into a moderately hot oven, and do not open the door for ten minutes.

4. 4

   They take nearly fifteen or twenty minutes, and ought to rise very much and be baked quite firmly all over.

5. 5

   Allow them to cool.

6. 6

   Whip up double cream, add sugar and vanilla.

7. 7

   Make an opening at the top or side of each cake, and fill with the cream.

As published

This recipe was extracted from Bread, cakes, and biscuits (1902) by S. Beaty-Pownall, page 82. The excerpt below is the record exactly as published.

Boston Cream. — Put 4oz. of butter and half a pint of milk into a saucepan, and stir a little while it comes to boiling point. Sift Ooz. of flour, and put it all into the satxcepan at once ; stir vigorously until it is smooth and thick, and has been so for two or three minutes ; then remove from the fire and allow it to get cool. Drop in the yolks of four eggs one by one, stirring each thoroughly ; beat up the four whites very stiffly, stir them in gently,but thoroughly ; put the mixture on a greased oven shelf in dessertspoonfuls, put into a moderately hot oven, and do not open the door for ten minutes. They take nearly fifteen or twenty minutes, and ought to rise very much and be baked quite firmly all over. Allow them to cool. Whip up half a pint of double cream, add to it one dessertspoonful of sugar and K 130 BREAD, CAKES, AND BISCUITS. half a teaspoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.