Boston Cream Pie

Ingredients

• One cup of sugar
• one cup of flour
• four eggs
• one teaspoon of milk
• one of baking powder
• two eggs beaten separately
• one tablespoon of corn-starch
• add a little cold milk

Method

1. 1

   Beat the yolks and sugar together to a cream, add the flour, then the whites well beaten, and the milk with baking powder.

2. 2

   Bake in round tins.

3. 3

   For the custard, stir the mixture into scalding milk until cooked.

4. 4

   When the cake is cold, spread with custard.

5. 5

   Flavor with vanilla or lemon.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 139. The excerpt below is the record exactly as published.

BOSTON CREAM PIE. One cup of sugar, one cup of flour, four eggs. Beat the yolks and sugar together to a cream, add the flour, then the whites well beaten, and one teaspoon of milk with one of baking powder. Bake in round tins so that the cake will be one inch and a half thick. For the custard, take two eggs beaten separately, one cup of sugar, one tablespoon of corn- starch, add a little cold milk, then turn the mixture into less than a pint of scalding milk, and stir constantly until cooked. When the cake is cold, spread with the custard. Flavor with vanilla or lemon. FRUIT PIES IN SEASON. Have the fruit ready ; line with pastry the sides only of a deep dish, yellow-ware pre ferred, but an ordinary cake-tin will do; place a small cup in the centre of the dish — one that will sit flat with the rim down; pour the berries or fruit all round the cup; pile as-high as means will allow ; cover thickly with sugar ; cover with pastry ; make one or two little slits in it for the steam to escape, and bake a light brown. When serving, remove a piece of the top crust, and insert a knife under the rim of the cup and raise it. It will be found to be full of the richest juice, which generally runs over in the oven from the flat pies. This does away with the soggy bottom crust, and will keep a day or two. Fruit is always better mixed for pies ; such as strawberries and cherries, raspberries and carrants etc. Always stone the cherries. LEMON MERINGUE PIE. One lemon, grate the rind and squeeze the juice, one tablespoon of corn-starch

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