Cream Cake Filling

Name: Cream Cake Filling
Ingredients: One-half pint milk; two teaspoons corn starch; one-half cup sugar; one egg; one tablespoon butter; one teaspoon vanilla

From The Central cook book, 1924

Presented as published in 1924. 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

567Calories

8 gProtein

117 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories567 kcal

Protein8 g

Carbohydrates117 g

Fiber0 g

Sugars113 g

Total Fat19 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium96 mg

Potassium377 mg

Calcium303 mg

Iron0.1 mg

Magnesium30 mg

Phosphorus250 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water220 g

As published

This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 35. The excerpt below is the record exactly as published.

Cream Cake Filling One-half pint milk put on to boil, two teaspoons corn starch dissolved in a little milk, one-half cup sugar, one egg, one table- spoon butter, add to milk. Cook until it thickens, one teaspoon vanilla

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