Boston Creams
From The Carbon County cook book, 1926
Presented as published in 1926. 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
3900Calories
39 gProtein
867 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories3900 kcal
Protein39 g
Carbohydrates867 g
Fiber0 g
Sugars868 g
Total Fat44 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Cholesterol166 mg
Sodium625 mg
Potassium1827 mg
Calcium1391 mg
Iron1.2 mg
Magnesium129 mg
Phosphorus1233 mg
Zinc4.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1 mcg
Vitamin C13 mg
Vitamin A361 mcg
Vitamin E0.8 mg
Vitamin K2.9 mcg
Vitamin B60.2 mg
Vitamin B122.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2 mg
Niacin (B3)1 mg
Folate54 mcg
Choline434 mg
Caffeine0 mg
Water135 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 52. The excerpt below is the record exactly as published.
Boston Creams. 3 cups sugar, 2 cups cream or condensed milk, 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.