Boston Cream Cakes

Ingredients

• One-half pint of boiling water
• two-thirds cup of butter
• five eggs
• two cupfuls of flour

Method

1. 1

   Boil water and butter together; while boiling, stir in the flour, and boil five minutes; take it off the fire, and when it gets cold, add the eggs, beaten separately, and stir with the hand to a smooth paste.

2. 2

   Grease a dripping-pan, and drop a tablespoonful of this mixture for each cake; rub the top of each cake with the white of an egg, beaten to a froth.

3. 3

   Bake in a hot oven twenty minutes.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 113. The excerpt below is the record exactly as published.

BOSTON CREAM CAKES. One-half pint of boiling water, two-thirds cup of butter, five eggs, two cupfuls of flour

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