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Coffee Pastry Cream
From Cooking for profit, 1886
Serves 2
Use to fill cream puffs or cakes or tarts, or make coffee cream pie with frosting on top.
Presented as published in 1886. 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
711Calories
6 gProtein
79 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories711 kcal
Protein5.9 g
Carbohydrates79 g
Fiber0 g
Sugars50 g
Total Fat42 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol121 mg
Sodium28 mg
Potassium215 mg
Calcium80 mg
Iron1.8 mg
Magnesium19 mg
Phosphorus104 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.4 mg
Folate53 mcg
Choline3.1 mg
Caffeine47 mg
Water189 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 94. The excerpt below is the record exactly as published.
Coffee Pastry Cream. 1 cup clear very strong coffee, 1 cup cream. \ cup sugar — 4 ounces. \ cup flour — 2 ounces. 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.