The International Jewish Cook Book: ICINGS AND FILLINGS FOR CAKES
Scald two cups of milk. Mix together three-fourths of a cup of sugar, one-third cup of flour and one-eighth teaspoon of salt. Add to three slightly-beaten eggs and pour in scalded milk. Cook twenty minutes over boiling water, stirring constantly until thickened. Cool and flavor. This can be used as a foundation for most fillings, by adding melted chocolate, nuts, fruits, etc.
Recipe from the "The Jewish Manual" book (Free Electronic Text).
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