vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Boston Cream Cakes
From Original White House Cookbook, 1887
Serves 2
Custard filling made from eggs, flour, sugar, and milk.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 196. The excerpt below is the record exactly as published.
BOSTON CREAM CAKES. Put into a large-sized saucepan half a cup of butter and one cup of hot water ; set it on the Are ; when the mixture begins to boil, turn in a pint of sifted flour at once, beat and work it well with a vegetable-masher until it is very smooth. Remove from the Are, and when cool enough add five eggs that have been well beaten, first the yolks and then the whites, also 292 CAKES. half a teaspoonful of soda and a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.