Cream Filling
From Blue Ribbon and Pure Gold cook book, 1905
1 tablespoon butter may be added.
Presented as published in 1905. 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 Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 52. The excerpt below is the record exactly as published.
Cream Filling—+ cup of sugar, 23 to 3 tablespoons flour, few grains salt, 1 egg, 1 cup milk, 1 teaspoon Pure Gold flavoring
Cook this with the app: pantry check, scaling, and the assistant.