Cream Filling—I

The cake and biscuit book · Douglas, Elizabeth · 1903
Source
The cake and biscuit book
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (4)
Instructions (6)
  1. Cook the flour, mixed smooth, in a little milk for ten minutes.
  2. Add it to the milk in which the eggs (or yolks only) have been beaten up.
  3. Put all in an enamel saucepan.
  4. Add the sugar.
  5. Stir continually but take off before it boils.
  6. Add flavouring.
Original Text
Cream Filling—I 1 pint milk 2 eggs 3 table-spoons sifted flour 1 cup powdered sugar Cook the flour, mixed smooth, in a little milk for ten minutes. Add it to the milk in which the eggs (or yolks only) have been beaten up. Put all in an enamel saucepan. Add the sugar. Stir continually but take off before it boils. Add flavouring.
Notes
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