Boston Cream
From The St. Mungo cookery book, 1904
Presented as published in 1904. 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
4584Calories
19 gProtein
1131 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories4584 kcal
Protein19 g
Carbohydrates1131 g
Fiber0.2 g
Sugars1132 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium225 mg
Potassium247 mg
Calcium97 mg
Iron3.2 mg
Magnesium23 mg
Phosphorus299 mg
Zinc2.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C2.5 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate71 mcg
Choline442 mg
Caffeine0 mg
Water121 g
As published
This recipe was extracted from The St. Mungo cookery book (1904) by Jean Lambie, page 69. The excerpt below is the record exactly as published.
BOSTON CREAM. 2j lb. sugar. J lb. tartaric acid. I teaspoonful ginger. I teaspoonful essence of lemon. Whites of 3 eggs well-beaten
Cook this with the app: pantry check, scaling, and the assistant.