Boston Cream Pie

Ingredients

• Three eggs beaten separately
• 1 cup of granulated sugar
• 1 1/2 cups of sifted flour
• 1 full teaspoon of baking powder
• 2 tablespoons of milk or water
• 1 pint of milk
• 1 cup of sugar
• 1/2 cup of flour
• 1 ounce of butter

Method

1. 1

   Divide batter into half and bake in two pie pans until straw color.

2. 2

   Cool and split each in half, spreading cream between.

3. 3

   For cream, boil milk, mix with beaten eggs, sugar, and flour, then thicken with butter and flavor with vanilla.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 126. The excerpt below is the record exactly as published.

Boston Cream Pie. Three eggs beaten separately, 1 cup of granulated sugar, 1% cups of sifted flour, 1 full teaspoon of baking powder, 2 tablespoons of milk or water. Divide batter into half and bake on 2 medium size pie pans. Bake in a quick oven to a straw color. When done and cool split each one in half with a sharp broad knife and spread half the cream between each. Cream — ^Put 1 pint of milk to boil. Br^ak 2 eggs in a dish and add 1 cup of sugar, ^ cup of flour. After beating well stir it in the milk. Just as the milk begins to boil add 1 ounce of butter

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