Vienna Cream Filling No. 1
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
Cakes and tarts filled with this cream should be kept in a cold place.
Presented as published in 1907. 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 Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 17. The excerpt below is the record exactly as published.
VIENNA CREAM FILLING NO. i. Five eggs, twelve ounces sugar, eight ounces of white butter
Cook this with the app: pantry check, scaling, and the assistant.