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Boston Cream Cakes Cream Filling
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
763Calories
15 gProtein
160 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories763 kcal
Protein15 g
Carbohydrates160 g
Fiber0.1 g
Sugars112 g
Total Fat11 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol34 mg
Sodium95 mg
Potassium456 mg
Calcium314 mg
Iron3.6 mg
Magnesium46 mg
Phosphorus315 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D2.3 mcg
Vitamin C1.2 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)4.5 mg
Folate101 mcg
Choline43 mg
Caffeine0 mg
Water223 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 196. The excerpt below is the record exactly as published.
one cup of sugar. Put two-thirds of a pint of milk over the fire in a double boiler; in a third of a pint of milk, stir the sugar, flour and beaten eggs. As soon as the milk looks like boiling, pour in the mixture and stir briskly for three minutes, until it thickens ; then remove from the fire and add a teaspoonful of butter ; when cool, flavor with vanilla or lemon
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