vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Filling
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 1
Use as a filling for cakes.
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
539Calories
27 gProtein
24 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories539 kcal
Protein27 g
Carbohydrates24 g
Fiber0 g
Sugars20 g
Total Fat37 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E5.8 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water293 g
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 191. The excerpt below is the record exactly as published.
cream filling given below between the first and second layers. Decorate the top layer with icing, or any way you wish. Oream FiUing One largo coffee cup of milk, yolks of two eggs and white of one eggi one tablespoonf ul of powdered sugar, one teaspoon- ful of com starch blended in a little milk, yanilla, or any flavor- ing extract to tast
Cook this with the app: pantry check, scaling, and the assistant.