Cream Filling

Ingredients

• One pint milk
• One teacup sugar
• Two eggs
• One-third cup corn starch
• a bit of butter half the size of a hen’s egg

Method

1. 1

   Add this mixture after it is well stirred together to the milk just before it comes to a boil, cook until it is quite thick, stirring all the time.

2. 2

   Take it off the stove, add butter while hot between the split cake.

3. 3

   Frost with ordinary frosting.

4. 4

   Use a double boiler to prepare this cream in.

5. 5

   This is better the second day.

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 20. The excerpt below is the record exactly as published.

Cream Filling— One pint milk. One teacup sugar. Two eggs. One-third cup corn starch. Add this mixture after it is well stirred eogtttier to the milk just before it comés to a boil, cook until it is quite thick, stirring all the time. Take it off the - stove, add a bit of butter half the size of a hen’s egg

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