Cream Cakes

Name: Cream Cakes
Ingredients: Half a pint milk; the yolks of three eggs; one and a half tablespoonfuls sugar; one teaspoonful vanilla; one and a half even tablespoonfuls corn starch

From Six little cooks, 1910

To do this successfully, the milk must be heated over, or in, boiling water; never directly on the stove.

Presented as published in 1910. 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

442Calories

16 gProtein

43 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories442 kcal

Protein16 g

Carbohydrates43 g

Fiber0.1 g

Sugars31 g

Total Fat21 g

Saturated Fat9.4 g

Monounsaturated Fat7.6 g

Polyunsaturated Fat2.4 g

Omega-30 g

Cholesterol580 mg

Sodium119 mg

Potassium429 mg

Calcium366 mg

Iron1.5 mg

Magnesium33 mg

Phosphorus447 mg

Zinc2.2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.1 mcg

Vitamin C0 mg

Vitamin A272 mcg

Vitamin E1.4 mg

Vitamin K0.4 mcg

Vitamin B60.3 mg

Vitamin B122.3 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate74 mcg

Choline462 mg

Caffeine0 mg

Water245 g

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 23. The excerpt below is the record exactly as published.

CREAM CAKES. Half a pint milk, the yolks of three eggs, one and a half tablespoonfuls sugar, one teaspoonful vanilla, one and a half even tablespoonfuls corn starch

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