Cream Filling
From Kentucky receipt book, 1903
Serves 3
Spread on layer cake or mold cake.
Presented as published in 1903. 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 Kentucky receipt book (1903) by Mary Harris Frazer, page 156. The excerpt below is the record exactly as published.
cream filling. Serve at once. Lemon Filling. One cup of granulated sugar, 1 cup of water, juice of 1 lemon with the grated rind, 2 tablespoons of flour. Beat egg, add water and lemon, put flour with sugar and pour water over it slowly and stir. Cook in double boiler until smooth and consistency of cream. Use when cool. Caramel Filling. Three cups of caramel sugar, 1 cup of butter, 1 glass of cream. Boil and stir until thick. Add 1 teaspoon of water. Cream Filling. Three coffee cups of granulated sugar, 1 coffee cup of water. Dissolve and boil until a clear syrup, then pour over beaten whites of 3 eggs, stir rapidly with wire whisk until all has been added to the eggs, flavor with vanilla, orange or lemon
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