Recipe: Boston Cream Cakes

Put into a large-sized sauce-pan half a cup of butter and one cup of hot water; set in on the fire and when the mixture begins to boil, turn in a pint of sifted flour at once, beat and work well with a vegetable-masher until it is very smooth. Remove from the fire, and when cool enough add five eggs that have been well beaten, first the yolks and then the whites, also half a teaspoonful of soda and a teaspoonful of salt. Drop on a buttered tin in large spoonfuls about two inches apart. Bake in a quick oven (400 degrees) about 15 (to 20) minutes. When done and quite cold, open them on the side with a knife or scissors and put in as much of the custard as possible.
Cream for the filling: Made of two eggs, three tablespoons of sifted flour (or half cup of corn starch), and one half cup of sugar. Put two-thirds of a pint of milk over the fire in a double-boiler, in a third of a pint of milk; stir the sugar, flour, and beaten eggs. As soon as the milk looks like boiling, pour in the mixture and stir briskly for three minutes, until it thickens; then remove from the fire and add a teaspoonful of butter; when cool flavor with vanilla or lemon and fill your cakes.

This week is in honor of Presidents Day, and to celebrate I would like to draw your attention to the first ladies, the noble women who graced the White House. Most of you could name most of our United States presidents, but can you name the first ladies? I am sponsoring a contest this week. You can use whatever resources are available to  you. Write down all the names of the first ladies, 1-44 and send them to me. For all the correct entrants, I will put their names in a hat and draw one entry to win a new cookbook. Send your entry to Laurie Gahm, 445 Third Ave. NW, Milaca, MN 56353 or to LaurieGahm@gmail.com. Remember to include your contact information, a phone number or address in case you are the winner. I will do the drawing on March 1.
The recipe I am sharing this week is from “The Presidential Cook Book,” published in 1900. Karen Reineke gave me this book; it was her mother’s (Ellen Sorenson). You will notice that the instructions are different, as the recipe is more than 100 years old.

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