Boston Cream Cake

Ingredients

• One pint of water
• one-half pound butter
• three-fourth pound flour
• ten eggs
• soda the size of a pea

Method

1. 1

   Boil the butter and water together; stir in the flour when boiling; when cool, add the eggs.

2. 2

   Drop by spoonful on a buttered baking pan and bake in a very quick oven for about ten minutes.

3. 3

   When cold, make an incision at the side and fill with cream made from six gills of milk, one and one-half cups flour, two cups sugar, and six eggs.

As published

This recipe was extracted from The new home cook book (1896), page 140. The excerpt below is the record exactly as published.

BOSTON CEEAM CAKE. Mrs. E. S. Chesebrough. One pint of water, one-half pound butter, three-fourth pound flour, ten eggs ; boil the butter and water together; stir in the flour when boiling ; when cool, add the eggs, and soda the size of a pea

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