Boston Cream

The "Queen" cookery books. No.11. bre... · Beaty-Pownall, S · 1904
Source
The "Queen" cookery books. No.11. bread, cakes, and biscuits
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Put 4oz. of butter and half a pint of milk into a saucepan, and stir a little while it comes to boiling point.
  2. Sift 6oz. of flour, and put it all into the saucepan at once; stir vigorously until it is smooth and thick, and has been so for two or three minutes; then remove from the fire and allow it to get cool.
  3. Drop in the yolks of four eggs one by one, stirring each thoroughly; beat up the four whites very stiffly, stir them in gently, but thoroughly; put the mixture on a greased oven shelf in dessertspoonfuls, put into a moderately hot oven, and do not open the door for ten minutes.
  4. They take nearly fifteen or twenty minutes, and ought to rise very much and be baked quite firmly all over.
  5. Allow them to cool.
  6. Whip up half a pint of double cream, add to it one dessertspoonful of sugar and
Original Text · last edited 4 days ago
Boston Cream.—Put 4oz. of butter and half a pint of milk into a saucepan, and stir a little while it comes to boiling point. Sift 6oz. of flour, and put it all into the saucepan at once; stir vigorously until it is smooth and thick, and has been so for two or three minutes; then remove from the fire and allow it to get cool. Drop in the yolks of four eggs one by one, stirring each thoroughly; beat up the four whites very stiffly, stir them in gently, but thoroughly; put the mixture on a greased oven shelf in dessertspoonfuls, put into a moderately hot oven, and do not open the door for ten minutes. They take nearly fifteen or twenty minutes, and ought to rise very much and be baked quite firmly all over. Allow them to cool. Whip up half a pint of double cream, add to it one dessertspoonful of sugar and
Notes
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