Try this BOSTON CREAM CAKES recipe, or contribute your own.
Suggest a better descriptionBoil the butter and water together, stir in the flour while boiling; after it is cool, add the eggs, well beaten. Put a large spoonful in muffin rings, and bake twenty minutes in a hot oven.
The cream for them is made as follows: Put over the fire one cup of milk and not quite a cup of sugar, one egg, mixed with three teaspoonfuls of corn starch and one tablespoonful of butter. Boil a few moments only. When cool, add vanilla to the taste. Open the cakes and fill them with this cream.
Note: The Boston Cream Pie was proclaimed the official Massachusetts State Dessert on December 12, 1996. A civics class from Norton High School sponsored the bill. The pie beat out other candidates, including the toll house cookie and Indian pudding.
1879 - In the cookbook, Housekeeping in Old Virginia by Marion Cabell Tyree, has the following recipe for Boston Cream Cakes:
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Serving Size: 1 Recipe (1103g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 3103 | ||
Calories from Fat: 1854 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 206g | 275 % | |
Saturated Fat 123.4g | 617 % | |
Monounsaturated Fat 56.1g | ||
Polyunsanturated Fat 9.9g | ||
Cholesterol 1418.7mg | 437 % | |
Sodium 1629.7mg | 56 % | |
Potassium 355.3mg | 9 % | |
Total Carbohydrate 301.8g | 89 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 301.8g | ||
Protein 29.6g | 42 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3103
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