Cream Filling

Ingredients

• One-half pint of milk
• One table-spoonful of corn-starch
• Two table-spoonfuls of sugar
• One egg (yolk)
• One-half salt-spoonful of salt
• Two tea-spoonfuls of vanilla
• One-half tea-spoonful of butter

Method

1. 1

   Measure the corn-starch evenly across the spoon, and put with it two table-spoonfuls of the milk.

2. 2

   Add to the beaten yolk of the egg two table-spoonfuls of the milk, and beat well with a fork; then put these two mixtures together.

3. 3

   Place the rest of the milk on the fire in a small sauce-pan set in another containing boiling water, and when the milk is boiling, stir into it the corn-starch mixture.

4. 4

   Stir the whole until smooth, and let it cook four minutes, stirring all the time.

5. 5

   Add the salt, sugar and butter as soon as the corn-starch is thoroughly stirred in.

6. 6

   Then remove from the fire, stir a moment to cool the liquid somewhat, add the vanilla, and use.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 236. The excerpt below is the record exactly as published.

cream filling (see page 545), and frost the top. FILLINGS FOR LAYER CAKES. In arranging a layer cake it is much more satisfactory if the bottom instead of the top of the cake receives the filling, the bottom being much more porous and receptive. CAKE. 545 The bottom of the layers will be much softer, and no crust at all will form on them, if the cakes are baked on the grate of the oven. Put the layers together as soon as possible after they are baked ; turn one layer upside down for the bottom, spread over it whatever filling is to be used, lay the second sheet of cake bottom side up on this one, spread it with filling, and so continue, placing the top layer with the bottom side downward. Cake baked and put together in this way will retain whatever filling is put into it ; the layers will not press the filling out between them as is often the case when the crusted part receives the filling. CREAM FILLING. One-half pint of milk. One table-spoonful of corn-starch. • Two table-spoonfuls of sugar. One egg (yolk). One-half salt-spoonful of salt. Two tea-spoonfuls of vanilla. One-half tea-spoonful of butter

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