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Alice Electa Pickard recipe book, 1868
Page 108
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Boston Cream Cake 1 lb. flour 1/2 lb. butter 1 pint water 10 eggs. Boil water & butter together stir in the flour while boiling. When cold add the eggs well beaten & then the flour crust. Custard for Boston Cream Cakes. 1 quart milk 4 eggs 2 cups sugar 1 cup flour, Boil the milk & while it is boiling add the sugar eggs & flour & flavor with lemon - drop the crust on this & bake them in a quick oven in 15 or 20 minutes. When done open them at the side, & put in as much custard as possible. It improves the appearance of the crust to [mop?] it over with the white of an egg before baked. [Banbrlyn?] Cake. 3/4 cup brown sugar 1 cup cream 1 cup Buttermilk 1/2 cup butter 1/2 lb. raisins 5 eggs 1 glass wine 1/2 lb currants 1 teaspoon sode - nutmeg, cloves, cinnamon to your taste. Cream Cake. Mrs. Fanny Louis. 1 cup cream 2 cups sugar 3 cups flour 4 eggs spice to your taste.
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Boston Cream Cake 1 lb. flour 1/2 lb. butter 1 pint water 10 eggs. Boil water & butter together stir in the flour while boiling. When cold add the eggs well beaten & then the flour crust. Custard for Boston Cream Cakes. 1 quart milk 4 eggs 2 cups sugar 1 cup flour, Boil the milk & while it is boiling add the sugar eggs & flour & flavor with lemon - drop the crust on this & bake them in a quick oven in 15 or 20 minutes. When done open them at the side, & put in as much custard as possible. It improves the appearance of the crust to [mop?] it over with the white of an egg before baked. [Banbrlyn?] Cake. 3/4 cup brown sugar 1 cup cream 1 cup Buttermilk 1/2 cup butter 1/2 lb. raisins 5 eggs 1 glass wine 1/2 lb currants 1 teaspoon sode - nutmeg, cloves, cinnamon to your taste. Cream Cake. Mrs. Fanny Louis. 1 cup cream 2 cups sugar 3 cups flour 4 eggs spice to your taste.
Szathmary Culinary Manuscripts and Cookbooks
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