|Mrs. Lincoln's Boston Cook Book|
|by Mary J Lincoln|
Mary Johnson Bailey Lincoln was an instructor at the Boston Cooking School, where she influenced a generation of cooking professionals, including ...
1 - 10 of 44 for boston cream filling
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Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and ...
Cake: Grease and ... pans. Cool completely. Filling: Combine sugar, ... allowing some to drizzle down sides. Chill before serving. Makes 8 to 10 servings.
Whisk together yolks ... large bowl to cool. Cover surface with plastic wrap; refrigerate. When ready to assemble, stir in flavorings, then fold in cream.
Put rack in ... Spread half the filling evenly over the ... a serrated knife, slice dessert into pie shaped wedges and center each portion on the sauce.
Put rack in lower third of oven and heat to 350 degrees. Line a 9 inch springform pan with parchment or waxed paper; don't grease. Sift together ...
Cream shortening, sugar, eggs ... completely. Prepare cream filling. Slice cake ... 1/2 teaspoon vanilla until smooth (whisk if necessary). Cool slightly.
Cake: Cream butter, vanilla and ... until done. Cream Filling: Mix sugar, ... immediately. Slice cake in half place filling inside top with chocolate glaze.
To make cake, ... racks. To make filling, in a ... plate. Spread with Cream Filling; top with ... until set. Refrigerate until ready to serve. Make 1 cake.
CAKE: Heat oven ... 2 thin layers. FILLING: Prepare pudding ... Store in refrigerator. "A favorite of our family and requested a lot as their birthday cake."
Preheat oven to ... onto surface of filling. Chill 30 ... glaze over cake allowing it to drip down sides of cake. Allow the glaze to cool before serving.
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