Cream Pies
From The universal cookery book, 1887
It is essential that the flour and sugar should be well mixed before uniting with the cream.
Presented as published in 1887. 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 The universal cookery book (1887) by Gertrude Strohm, page 72. The excerpt below is the record exactly as published.
Cream Pies. “ Make the crust as usual, and spread on the tins. For each pie take one-half cup of pulverized sugar and nearly as much of sifted flour ; rub together dry, and spread over the crust. (It is quite essential that the flour and sugar should be well mixed before uniting with the cream, as it prevents all possibility to lumps.) Pour over it one cup of sour cream, and a few spoonfuls of sour or loppered milk
Cook this with the app: pantry check, scaling, and the assistant.