Cream-cake

Ingredients

• Mix a cup-cake without spice or other flavoring
• One egg
• One cup of milk
• One half cup of sugar
• Two rounded teaspoonfuls of corn-starch
• One teaspoonful of vanilla or other essence

Method

1. 1

   Scald the milk in a farina-kettle; wet the cornstarch with a little cold milk and stir into that over the fire until it thickens.

2. 2

   Have the egg ready whipped light into a bowl; beat it in the sugar; pour the thick hot milk upon this, gradually, stirring fast, return to the kettle and boil (still stirring) to a thick custard.

3. 3

   Let it cool before seasoning.

As published

This recipe was extracted from Cookery for beginners (1884) by Marion Harland, page 28. The excerpt below is the record exactly as published.

Mix a cup-cake without spice or other flavoring, bake in jelly-cake tins, and when cold spread between the layers this filling: One egg. One cup of milk. One half cup of sugar. Two rounded teaspoonfuls of corn-starch. One teaspoonful of vanilla or other essence

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