Cream for Filling
From Perfection in baking, 1895
Presented as published in 1895. 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 Perfection in baking (1895) by Emil Braun, page 43. The excerpt below is the record exactly as published.
Cream for Filling. Bring two quarts of milk to a boil with five ounces of sugar. Stir into this quickly two ounces of corn-starch, stirred smooth with two eggs, and one teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.