Cream Filling

Ingredients

• 1/2 c. sugar
• 2 c. scalded milk
• 1/2 c. flour
• 1/2 tsp. salt
• 1 tsp. vanilla
• 2 eggs
• 1/2 tsp. lemon juice

Method

1. 1

   Mix dry ingredients in double boiler and pour the liquid in gradually.

2. 2

   Cook the mixture 10 minutes.

3. 3

   Add the eggs slightly beaten and cook 2 minutes.

4. 4

   Cool and flavor.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 87. The excerpt below is the record exactly as published.

cream filling. BATTERS AND DOUGHS 207 Cream Puffs II Ingredients : \ c. butter (scant) \ c. flour \ c. boiling water 2 eggs fruit preserve or marmalade Put butter in small saucepan and pour on water. When water again reaches boiling point add flour all at once and stir until mixture leaves sides of saucepan, cleaving to spoon. Remove from fire and add eggs unbeaten, one at a time, beating mixture between addition of eggs. Drop by spoonfuls into hot fat and fry until well puffed and brown. Drain. Make an opening and fill with jelly, preserve, or marmalade. Sprinkle with powdered sugar. Eclairs Shape cream puff mixture 4^ inches long and i inch wide by forcing through a pastry bag and tube. Bake 25 minutes in a moderate oven. Fill with vanilla, coffee, or chocolate cream filling. Frost with chocolate frosting. Cream Filling Ingredients : | c. sugar 2 c. scalded milk, chocolate, f c. flour or coffee j tsp. salt i tsp. vanilla or 2 eggs ^ tsp. lemon juice

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