Cream Cakes

Ingredients

• one cupful of boiling water
• half a cupful of butter
• one cupful and three-fourths of flour
• two tablespoonfuls of sugar
• five eggs

Method

1. 1

   Put water, sugar, and butter in a saucepan and boil.

2. 2

   Stir in all the flour at once and beat for 4-5 minutes.

3. 3

   When cooled, add broken eggs and beat for half an hour.

4. 4

   Drop onto a tin sheet and bake for half an hour in a quick oven.

5. 5

   Cut open and fill with cream made from milk, sugar, flour, eggs, and salt cooked for 15 minutes and flavored with vanilla.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 407. The excerpt below is the record exactly as published.

Cream Cakes. Use one cupful of boiling water, half a cupful of butter, one cupful and three-fourths of flour, two table-spoonfuls of sugar, and five eggs

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