Cream Cakes
From The easiest way in housekeeping and cooking, 1881
Cool on a sieve and fill with cream made as below.
Presented as published in 1881. 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 The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 115. The excerpt below is the record exactly as published.
Cream Cakes. One pint of boiling water in a saucepan. Melt in it a piece of butter the size of an egg. Add half a teaspoon- ful of salt. "While still boiling, stir in one large cup of flour, and cook for three minutes. Take from the fire ; cool ten minutes ; then break in, one by one, six eggs
Cook this with the app: pantry check, scaling, and the assistant.