Cream for Filling

Ingredients

• Take one pint milk
• mix with flour until smooth
• two tablespoonsful to mix with eggs
• two eggs
• one cup granulated sugar
• one heaping tablespoonful butter
• teaspoonful vanilla

Method

1. 1

   Heat half the milk in a double boiler, mix the other half with flour.

2. 2

   When hot, pour in flour mixture, stir until thick.

3. 3

   Beat in eggs, sugar, and butter until thick.

Nutrition per serving

As published

This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 13. The excerpt below is the record exactly as published.

one heaping teaspoonful butter, two heaping tea- spoonfuls cornstarch or flour dissolved in little water, yolks of two eggs. Putin a double boiler and stir until it thickens; spread between layers. CHOCOLATE FILLING. One and one half cups sugar, one half cup grated chocolate, one fourth pound butter, one teacup cream or milk. Let boil twenty minutes. — minutes. JOHN SUTTER, Wholesale and Retail Dealer in FURNITDT Es : SS¥ANDSS= ; WAST sib es Best Selected Stock in Eastern North Carolina. SK ROCK BOTTOM PRIGES 3 New Store under Hotel Chattawka, NEW BERNE, N. C. 34 ANWAY’S CROUP SYRUP CURES---AT BRADHAM’S PHARMACY. SMALL CAKES. CHOCOLATE DROP CAKES. Beat half cup butter, one and half cups fine granulated sugar, yolks four eggs, beaten together until very light, then add one cup milk, one and half cups flour. Beat until perfectly smooth. Beat white to stiff froth, add them, then add another one and half cups flour into which sift two heaping teaspoonfuls Royal powder. Color slightly with melted chocolate. Mix well. Drop in small spoonful on buttered tins and lay a small round buttered cracker on the top of each. When baked remove the cracker, frost with chocolate icing and lay a chocolate cream or other fancy chocolate candy in the depression made by the cracker. BOSTON CREAM PUFFS. Half pint hot water, two thirds cup butter, put over the fire; when boiling stir in one and half cups flour, continue stirring until smooth, and the mixture leaves the sides of the sauce pan. Remove from the fire, cool, beat thoroughly into it five well beaten eggs. Drop on warm greased tins, or a dripping pan, a tablespoonful in a place, leaving space between to prevent touch- ing, brush over with white of an egg, and bake ten or fifteen minutes in a quick oven. When cakes are done they will be hollow. When cold slice off the top, fill space with cream and replace top. CREAM FOR FILLING. Take one pint milk, place one half in a tin pail, and set in boiling water. Reserve from the other half of milk two table- spoonsful to mix with eggs, and unto the rest mix one cup of flour until smooth. When the milk is hot, pour in the flour, and stir until thicker than boiled custard. Then beat well the two tablespoonfuls of milk two eggs one cup granulated sugar a level tablespoonful butter, teaspoonful vanilla

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