Cream Filling

Ingredients

• Put 1 c milk in double boiler
• adding to it 3^ c sugar
• Beat 2>^ T flour
• Beat 1 egg slightly
• add i t butter
• add I t vanilla

Method

1. 1

   Heat milk and sugar in a double boiler.

2. 2

   Beat flour with a little cold milk until smooth and add to hot milk.

3. 3

   Cook over flame for a minute, then gradually pour onto beaten egg, stirring constantly.

4. 4

   Return to double boiler, cook for 2 minutes, remove from fire and add butter.

5. 5

   When cold, add vanilla.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 48. The excerpt below is the record exactly as published.

cream filling and serve cold. Whipped cream may be spread on 88 LESSONS IN COOKING the top or the cream filling may be used, or it may be sprinkled with powdered sugar. Cream Filling Put I c milk in double boiler to heat, adding to it 3^ c sugar. Beat 2>^ T flour with a little cold milk until smooth and about as thick as cream and add to the hot milk. Cook directly over the flame for a minute or so, letting it boil so as to thoroughly cook the flour. Beat I egg slightly so as to mix the white and yolk well, then gradually and slowly pour onto it the hot milk mix- ture, stirring all the time. Return to the double boiler, cook 2 m, remove from the fire and add i t butter. Beat well for a few minutes, then set aside to cool. When cold add I t vanilla

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