vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boston Cream
From Cookery for every household, 1914
Serves 2
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
590Calories
6 gProtein
140 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories590 kcal
Protein5.9 g
Carbohydrates140 g
Fiber3 g
Sugars115 g
Total Fat3.6 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol93 mg
Sodium350 mg
Potassium149 mg
Calcium117 mg
Iron10 mg
Magnesium16 mg
Phosphorus77 mg
Zinc0.5 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C29 mg
Vitamin A41 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate55 mcg
Choline80 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 990. The excerpt below is the record exactly as published.
Boston Cream 1 oz. tartaric acid. lemon. II pts. boiling water. 1 white of egg. | to 1 lb. loaf sugar. Carbonate of soda. 2 tea-sps. essence of Pou
Cook this with the app: pantry check, scaling, and the assistant.