Frenchdessert
French Cream Filling
From Boston Cooking-School cook book, 1896
Serves 6
For French Coffee Cream Filling, flavor with strong coffee, or instantaneous coffee, to taste.
Presented as published in 1896. 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 Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 279. The excerpt below is the record exactly as published.
FRENCH CREAM FILLING 1 cup whipping cream 1 egg white, beaten until stiff Yq cup powdered sugar ¥% teaspoon vanilla Beat cream until stiff, add sugar slowly; fold in egg white and vanilla. French Coffee Cream Filling. Flavor with strong coffee, or instantaneous coffee, to taste. FRUIT CREAM FILLING 1 cup whipping cream Yg cup figs 4 cup powdered sugar 44 cup prunes Few grains salt 2 teaspoons lemon juice 3 tablespoons chopped walnut meats Beat cream until stiff and add sugar, salt, nut meats, figs, and prunes, cut in very small pieces, and lemon juice. STRAWBERRY FILLING ¥ cup whipping cream 1 egg white, beaten until stiff 1% cup sugar V4 cup strawberries, mashed 1% teaspoon vanilla
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