Cream Pie
From Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ..., 1894
Presented as published in 1894. 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 Fish, Flesh and Fowl: A Cook Book of Valuable Recipes, All of which Have ... (1894) by Ladies of State Street Parish, page 12. The excerpt below is the record exactly as published.
two eggs, two cups powdered sugar; flavor with vanilla. Cover the first sheet of cake with a layer of this, then one of grated cocoanut; cover the top of the cake in the same way. Cream. One cup sugar, heaping cup flour, three eggs, butter size of an egg, one teaspoon cream tartar, one-half teaspoon soda dissolved in a little hot water added just before going ii>to the oven. Cream: One cup milk, two eggs, two tablespoons flour, one-half cup sugar. Flavor with lemon
Cook this with the app: pantry check, scaling, and the assistant.