vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Boston Cream
From Royal Victoria cook book, 1900
Serves 13
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
546Calories
0 gProtein
142 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories546 kcal
Protein0.3 g
Carbohydrates142 g
Fiber0.9 g
Sugars140 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium11 mg
Potassium48 mg
Calcium18 mg
Iron0.3 mg
Magnesium5.8 mg
Phosphorus4.9 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0.3 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate3.4 mcg
Choline1.6 mg
Caffeine0 mg
Water318 g
Estimated from matched ingredients across 13 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 39. The excerpt below is the record exactly as published.
BOSTON CREAM.—Make a syrup with 4 pounds of white sugar and 4 quarts of water; boil; when cold add 4 ounces tartaric acid, 14 ounces essence lemon, and the whites of 6 eggs
Cook this with the app: pantry check, scaling, and the assistant.