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Boston Cream Pie

A historical recipe from New Royal Cook Book, by Royal Baking Powder Company (1920).

A historical recipe

New Royal Cook Book, by Royal Baking Powder Company (1920). Project Gutenberg eBook #38193.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From New Royal Cook Book, by Royal Baking Powder Company (1920). Digitised by Project Gutenberg, eBook #38193 (https://www.gutenberg.org/ebooks/38193). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by a place in its title: boston (confidence 0.65). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. 2 eggs 1 cup flour 1-1/2 teaspoons Royal Baking Powder 3/4 cup sugar 1/8 teaspoon salt 1/2 cup boiling milk 1/2 teaspoon vanilla extract Add beaten egg yolks to stiffly beaten whites and gradually add flour, baking powder, sugar and salt which have been sifted together three or four times;
  2. add hot milk very slowly;
  3. add vanilla.
  4. Bake in deep layer cake tin in moderate oven about 35 minutes.
  5. When cool, split and put between layers the following cream filling.
  6. Sprinkle powdered sugar on top of cake.