Cream Pies
Ingredients
Directions
Prepare the spouge cake crust as you normally would.
Bake in four deep tin pans.
Once cool, carefully split each crust in half using a sharp knife.
Fill each layer with 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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