Vienna Cream Filling No. 2
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 10
This filling is used for decorating cakes and tarts, also for fancy cold puddings.
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. 2. Twelve ounces of icing sugar (XXXX pow- dered), eight ounces of white butter
Cook this with the app: pantry check, scaling, and the assistant.