Pastry Cream

Ingredients

• 1 cup milk — J pint
• 2 tablespoons sugar — 2 ounces
• 1 heaping tablespoon flour — 1 ounce
• 1 e/g
• Butter size of a walnut
• Lemon extract to flavor

Method

1. 1

   Boil the milk with a little of the sugar in it to prevent burning.

2. 2

   Mix the rest of the sugar and the flour together dry, dredge them into the boiling milk, beating all the while, and let cook five minutes.

3. 3

   Throw in the butter and beat the egg a little and stir in.

4. 4

   Put the lid on and let cook at the back of the range about ten minutes longer.

5. 5

   Flavor when nearly cold.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 63. The excerpt below is the record exactly as published.

pastry cream spread between. Cost of material — sugar 6 eggs 10, butter 8, milk 1, flour 2, powder 1; 28c — pastry cream 8 — 36c for 36 cream cakes. 181— Pastry Cream. 1 cup milk — J pint. 2 tablespoons sugai' — 2 ounces. 1 heaping tablespoon flour — 1 oxince. 1 e/g. Butter size of a walnut. Lemon extract to flavor

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