Coffee Filling for Cake

Name: Coffee Filling for Cake
Ingredients: 1 cup hot milk; 1/4 teaspoon butter; 2 egg yolks; 2 tablespoons cornstarch; 1 cup very strong coffee

From Left-overs made palatable, 1902

Presented as published in 1902. 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

185Calories

6 gProtein

17 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories185 kcal

Protein5.8 g

Carbohydrates17 g

Fiber0.2 g

Sugars0 g

Total Fat11 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Omega-30 g

Cholesterol2.6 mg

Sodium6.5 mg

Potassium117 mg

Calcium5.2 mg

Iron0.1 mg

Magnesium7.7 mg

Phosphorus9.7 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K0.2 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.5 mg

Folate4.7 mcg

Choline6.2 mg

Caffeine95 mg

Water255 g

As published

This recipe was extracted from Left-overs made palatable (1902) by Isabel Gordon Curtis, page 13. The excerpt below is the record exactly as published.

COFFEE FILLING FOR CAKE 1 cup hot milk ■| teaspoon butter 2 egg yolks 2 tablespoons cornstarch i cup very strong coffee

Cook this with the app: pantry check, scaling, and the assistant.