Cream Cakes

Ingredients

• 1 o. boiling water
• 6 tbs. butter
• 1 c. pastry flour
• 4 eggs

Method

1. 1

   Cook the water and butter in a saucepan until the boiling point is reached.

2. 2

   Add the whole quantity of flour and mix it well.

3. 3

   Remove the mixture from the fire and cool it.

4. 4

   Add the eggs, unbeaten, one at a time, and beat it thoroughly.

5. 5

   When all the eggs are added, beat the mixture five minutes; drop spoonfuls from the tip of the spoon on a buttered sheet, some distance apart, and bake the cakes about 1 hour in a quick oven or until the cakes are puffed up and hollow.

6. 6

   Fill them with whipped cream or cream filling.

As published

This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 51. The excerpt below is the record exactly as published.

1 o. boiling water 6 tbs. butter 1 c. pastry flour 4 eggs SOUR-MILK GRIDDLE CAKES Mix according to No. 178. CORN-MEAL GRIDDLE CAKES Mix according to No. 178. BREAD-CRUMB GRIDDLE CAKES Soak the crumbs in the milk, add the butter, and let the mixture stand until it is cold and the cnmibs are soft. Add the beaten egg. Mix the dry materials, add them to the bread-cnmib mixture, beat it well, and cook as in No. 178. If the mixture is too thick, thin it with milk or water. FRITTER BATTER Sift the flour and salt into a bowl. Separate the eggs, beat the yolks well, add them to the milk. Pour it gradually into the flour mixture and mix it until the batter is smooth. Beat the white stiff, add it to the batter, and cut and fold it into mixture. Fry spoonfuls in deep hot fat. This batter is used for fruit. CREAM CAKES

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