Cream Filling
From Every-day dishes and every-day work, 1897
Fill the tart shells and meringue with the white of the egg beaten stiff with a tablespoonful of sugar.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 80. The excerpt below is the record exactly as published.
Cream Filling. — One cup of rich milk or part cream, heated to boiling. Into this stir one scant tablespoonful of flour previ- ously braided smooth with a little cold milk. Add to this the well-beaten yolk of one egg and one tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.