Cream Filling
From The home science cook book, 1902
Can be used between layers or in cream puffs.
Presented as published in 1902. 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 The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 89. The excerpt below is the record exactly as published.
Cream Filling. Scald one cup of milk (or part milk, part coffee, or fruit juice), reserving enough to mix with two table- spoons-of flour, add this to the hot milk, stir smooth, and cook ten to t\venty minutes, then add one beaten egg or two yolks ; cook one or two minutes longer. Take from the fire, add one-half cup of sugar, one- half teaspoon of flavoring
Cook this with the app: pantry check, scaling, and the assistant.