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New England cookbook, 1880s
Page 21
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Cream Cakes & Pies. Cream Cakes. Boil together 1/2 pint of water, 2/3 of a cup of butter and add while boiling 1 1/2 cups of flour, and stir it well together. After this has cooled add 5 eggs. Beat the whites and yolks separately. Drop upon tins and bake for the outside. Wash the butter before putting it in the boiling water. Filling. 1/2 pint of milk. I cup of sugar 1/4 cup of flour 2 eggs beaten together and stirred into the boiling milk. Flavor with vanilla. Cream Pies. 3 eggs beat 2 minutes 1 1/2 cups sugar beat 5 minutes 1 cup of flour beat 1 minute 1/2 cup cold water 1/2 teaspoon soda 1 cup of flour with 1 teaspoon cream tartar. Cream. 1 pint milk, 2 eggs. 1 cup sugar 1 cup flour.
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Cream Cakes & Pies. Cream Cakes. Boil together 1/2 pint of water, 2/3 of a cup of butter and add while boiling 1 1/2 cups of flour, and stir it well together. After this has cooled add 5 eggs. Beat the whites and yolks separately. Drop upon tins and bake for the outside. Wash the butter before putting it in the boiling water. Filling. 1/2 pint of milk. I cup of sugar 1/4 cup of flour 2 eggs beaten together and stirred into the boiling milk. Flavor with vanilla. Cream Pies. 3 eggs beat 2 minutes 1 1/2 cups sugar beat 5 minutes 1 cup of flour beat 1 minute 1/2 cup cold water 1/2 teaspoon soda 1 cup of flour with 1 teaspoon cream tartar. Cream. 1 pint milk, 2 eggs. 1 cup sugar 1 cup flour.
Szathmary Culinary Manuscripts and Cookbooks
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