Cream Cakes

Ingredients

• 1 cup hot water
• }^ teaspoonful salt
• 3^ cup butter
• ly^ cup pastry flour
• 5 eggs, yolks and whites beaten separately

Method

1. 1

   Boil the water, salt, and butter.

2. 2

   When boiling, add the dry flour, stir well for five minutes, and when cool add the eggs.

3. 3

   This is such a stiff mixture, many find it easier to mix with the hand, and some prefer to add the eggs whole, one at a time.

4. 4

   When well mixed, drop, in tablespoonfuls, on a buttered baking-pan, some distance apart.

5. 5

   Bake twenty to thirty minutes, or till brown and well puffed.

6. 6

   Split when cool, and fill with cream.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 227. The excerpt below is the record exactly as published.

Cream Cakes. 1 cup hot water. }^ teaspoonful salt. 3^ cup butter. ly^ cup pastry flour. 5 eggs, yolks and whites beaten separately

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