Boston Cream

Name: Boston Cream
Ingredients: one quart water; two pounds sugar; two eggs; two ounces tartaric acid; one-half bottle flavoring

From The National home cook book, 1900

Presented as published in 1900. 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

3636Calories

13 gProtein

904 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories3636 kcal

Protein13 g

Carbohydrates904 g

Fiber0 g

Sugars906 g

Total Fat12 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium179 mg

Potassium166 mg

Calcium93 mg

Iron2.2 mg

Magnesium24 mg

Phosphorus198 mg

Zinc1.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.1 mg

Folate47 mcg

Choline294 mg

Caffeine0 mg

Water1022 g

As published

This recipe was extracted from The National home cook book (1900), page 27. The excerpt below is the record exactly as published.

BOSTON CREAM—First put into stewpan one quart wa- ter and two pounds sugar. Let boil to sirup. While,boiling beat whites two eggs, two ounces tartarie acid

Cook this with the app: pantry check, scaling, and the assistant.