Fried Cream

Ingredients

• One pt. of milk
• 5 ozs. sugar
• butter size of hickory nut
• yolks of 6 eggs
• 2 tablespoons of cornstarch
• 1 tablespoon Dousman's Best Patent flour
• Stick of cinnamon
• 1 teaspoon of vanilla

Method

1. 1

   Scald milk with cinnamon, stir in sugar, cornstarch, and flour.

2. 2

   Cook, add egg yolks, and cool.

3. 3

   Cut into pieces, roll in crumbs and eggs, and fry.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 55. The excerpt below is the record exactly as published.

Fried Cream. One [)t. of milk, .") ozs. su^nar (little more tliaii ' ^ c-iiprul). butter size of liiek'orv nut, vulks of o egg.s, 2 taljlespooiis of eonistarcli and 1 tahlespoon Dousinan's Best Patent flour (a generous Y_< en])riil altogether). Stick of cinnamon. 1 iiu-li long, V) teaspoon of vanilla. Put tk.e cinnamon into tl'.e milk, and wlien it is ju.st ahoid to boil stir in tk.e sugai' and tke co]'ustarch and flour, the two latter i-uhked smootl! with 2 or 3 tablespoons of extra cold milk. Stir over fire for 'i nunutes. Stir in beaten yolks of eggs,

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