Filling

Ingredients

• One quart of new milk
• 2 whites beaten light
• 1 tablespoon of butter
• 1% coffee cups of granulated sugar
• 5 tablespoons of cornstarch or flour
• 1 teaspoon of vanilla

Method

1. 1

   Beat eggs, add sugar and cornstarch, moistened with milk, pouring boiling hot over eggs; stir well and return to double boiler.

2. 2

   Cook until consistency of cream; stir constantly.

3. 3

   When cool enough spread on cake.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 158. The excerpt below is the record exactly as published.

Filling. One pint new milk, ^ pint sugar, yolk of 1 egg, 1 tablespoon flour, a pinch of salt, 3 squares of Baker's chocolate. Put milk in saucepan with chocolate and half of sugar. Beat yolk and add rest of sugar and a little cold water, flour and salt. Stir until smooth. When chocolate has dissolved add the flour; stir constantly until it boils and thickens; flavor with vanilla. When cool spread be- tween layers of cake. Filling. One quart of new milk, 2 whites beaten light, 1 tablespoon o¥ butter, 1% coffee cups of granluated sugar, 5 tablespoons of corn- starch or flour, 1 teaspoon of vanilla. Beat eggs, add sugar and cornstarch, moistened with milk, pouring boiling hot over eggs; 262 KENTUCKY RECEIPT BOOK. stir well and return to double boiler. Cook until consistency of cream; stir constantly. When cool enough spread on cake. Filling. One quart of new milk boiled, 2 eggs well beaten, 1 tablespoon of butter, 1^ cups of sugar, 5 tablespoons of cornstarch or flour

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