vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Charlotte Polonaise Cake Filling
From How we cook in Tennessee .., 1906
Serves 2
Use on layers of white cake.
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 99. The excerpt below is the record exactly as published.
Charlotte Polonaise Cake Filling. — Two cups milk, two- thirds cup sugar, butter size of egg. Let come to a boil and have ready two yolks well beaten with two tablespoons of corn starch
Cook this with the app: pantry check, scaling, and the assistant.