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Cream Pies

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Cream Pies

Ingredients

Directions

  1. Prepare the sponge cake crust and bake it in four deep tin pans.

  2. Once cooled, carefully split each crust in half using a sharp knife.

  3. Fill the split crusts with the cream filling.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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