Fried Cream

Ingredients

• One pint of milk
• half a cup of sugar
• yolks of three eggs
• two tablespoonfuls of corn-starch
• one of flour
• half a teaspoonful of vanilla
• two inches of stick- cinnamon
• a teaspoonful of butter

Method

1. 1

   Boil the cinnamon in the milk.

2. 2

   Stir the corn-starch and flour smooth in a little cold milk or water, and add to the milk.

3. 3

   Beat the yolks light with the sugar, and add.

4. 4

   Take from the fire; take out the cinnamon, and stir in the butter and vanilla, and pour out on a buttered tin or dish, letting it be about half an inch thick.

5. 5

   When cold and stiff, cut into pieces about three inches long and two wide.

6. 6

   Dip carefully in sifted cracker-crumbs; then in a beaten egg, and in crumbs again, and fry like croquettes.

7. 7

   Dry in the oven four or five minutes, and serve at once.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 123. The excerpt below is the record exactly as published.

Fried Cream. One pint of milk ; half a cup of sugar ; yolks of three eggs ; two tablespoonfuls of corn-starch and one of flour mixed ; half a teaspoonful of vanilla, and two inches of stick- cinnamon ; a teaspoonful of butter

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