vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boston Cream
From Recipes for the million, 1891
Serves 7
Presented as published in 1891. 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
491Calories
6 gProtein
121 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories491 kcal
Protein5.8 g
Carbohydrates121 g
Fiber7 g
Sugars69 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium617 mg
Potassium271 mg
Calcium211 mg
Iron19 mg
Magnesium28 mg
Phosphorus61 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C76 mg
Vitamin A1.4 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.7 mg
Folate89 mcg
Choline14 mg
Caffeine0 mg
Water347 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from Recipes for the million (1891), page 22. The excerpt below is the record exactly as published.
BOSTON CREAM. — Loaf sugar, one pound; essence of lemon, ten drops ; tartaric acid, two ounces ; boiling water, two quarts
Cook this with the app: pantry check, scaling, and the assistant.