Cream Cakes

Ingredients

• 1/2 cup butter
• 4 eggs
• 1 cup boiling water
• 1 cup flour

Method

1. 1

   Place water and butter in saucepan on hot part of the range.

2. 2

   As soon as boiling-point is reached, add flour all at once and stir rapidly until well mixed.

3. 3

   Remove from fire and add unbeaten eggs, beating between each addition until well mixed and blended.

4. 4

   Drop by spoonfuls on well-buttered sheets, allowing one and one-half inches between.

5. 5

   Shape with spoon; have as nearly circular as possible.

6. 6

   Have the mixture slightly piled in the center.

7. 7

   Bake in moderate oven for about twenty-five minutes, or it may require thirty, according to heat of oven.

8. 8

   With a pointed, sharp knife make a cut large enough to admit of filling.

9. 9

   Fill with cream filling flavored with vanilla.

As published

This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 138. The excerpt below is the record exactly as published.

Cream Cakes. 1/2 cup butter. 4 eggs. 1 cup boiling water. 1 cup flour

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