Date Cream Filling
From Principles of food preparation, 1914
A meringue can be made with extra egg whites after baking.
Presented as published in 1914. 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 Principles of food preparation (1914) by Mary Davoren Molony Chambers, page 70. The excerpt below is the record exactly as published.
Date Cream Filling Ingredients. Two cups of rich milk, with flour, butter, and salt in the proportions to make a medium white sauce. (See Chapter II, page 9.) Sugar (one-half cup 168 PRINCIPLES OF FOOD PREPARATION or more), dates (one cupful or more), eggs (two, three, or four
Cook this with the app: pantry check, scaling, and the assistant.