Cream Filling
From How we cook in Tennessee .., 1906
Serves 2
Presented as published in 1906. 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 How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 99. The excerpt below is the record exactly as published.
Cream Filling. — Boil nearly a pint of milk, then stir into it two tablespoons corn starch moistened with a little milk, two eggs, one cup sugar; when nearly done, add half cup butter and flavor to taste. Cream Filling. — One pint new boiled milk, one cup sugar, half cup flour
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