Boston Creams
From The Relief Societ Cookbook, 1930
Presented as published in 1930. 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
5193Calories
24 gProtein
1277 gCarbs
21 gFat
Full nutrition (31 nutrients)
Calories5193 kcal
Protein24 g
Carbohydrates1277 g
Sugars1228 g
Total Fat21 g
Saturated Fat9.3 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol58 mg
Sodium207 mg
Potassium1487 mg
Calcium626 mg
Iron1.8 mg
Magnesium100 mg
Phosphorus690 mg
Zinc2.7 mg
Copper0.5 mg
Manganese0.2 mg
Vitamin D4.7 mcg
Vitamin C21 mg
Vitamin A196 mcg
Vitamin E0.2 mg
Vitamin B60.8 mg
Vitamin B122.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.1 mg
Folate78 mcg
Choline87 mg
Water439 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 14. The excerpt below is the record exactly as published.
BOSTON CREAMS 1 large can condensed milk 4 c. sugar Carmelize one c. sugar, add 1-3 part of milk and cook until dissolved. Add one c. sugar and another 1-3 milk. Cook until smooth. Then add one c. sugar and last third of milk and cook until it forms a soft ball in cold water. Let cool and add % c. nuts
Cook this with the app: pantry check, scaling, and the assistant.