Cream Cakes

Ingredients

• 7/8 pint milk
• 2 ounces butter
• 4 ounces flour
• the yolks of 5 eggs
• the beaten whites of 3 eggs

Method

1. 1

   Boil milk and butter, add flour, stir until smooth, cool, add yolks, stir, then add beaten whites.

2. 2

   Pipe onto a baking pan, brush with egg, bake in medium-hot oven, fill with vanilla cream when done.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 379. The excerpt below is the record exactly as published.

Cream Cakes. — Place a saucepan with 7^ pint milk and 2 ounces butter over the fire ; as soon as it boils add 4 ounces flour, 9tir until the contents have formed into a smooth paste, then re- move, and when nearly cold add the yolks of 5 eggs, stir until smooth, then add the beaten whites of 3 eggs

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