Cream Slices (Vanilla Fingers)
From Sea Cookery, 1911
Custard filling should be thickly spread.
Presented as published in 1911. 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 Sea Cookery (1911) by Richard Bond, page 95. The excerpt below is the record exactly as published.
CREAM SLICES (Vanilla Fingers). Roll out a sheet of puff paste until it is two feet long and eight inches wide, and about -J- inch thick. Cut this into halves, length- wise. This will give you two strips of paste, each four inches wide.. Put these on a baking sheet and bake in a hot oven (425° F.)- about half an hour. Remove them from the oven and allow to go cold on the baking tin. When cold, spread custard filling, flavoured with vanilla, thickly over one strip of the puff paste, and lay the second strip of paste on the top, sandwich fashion. Spread water icing on the top of this, and when it has set, have a sharp knife and cut the strip across into twelve even pieces, and serve. 3 lbs. flour 4 lb. butter 4 lb. lard 14 lb. sugar 10 eggs
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Cook this with the app: pantry check, scaling, and the assistant.