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Cream Filling
From Lessons in cooking through preparation of meals, 1912
Serves 1
Presented as published in 1912. 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
680Calories
16 gProtein
127 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories680 kcal
Protein16 g
Carbohydrates127 g
Fiber0 g
Sugars112 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium748 mg
Potassium465 mg
Calcium333 mg
Iron2 mg
Magnesium41 mg
Phosphorus366 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.6 mg
Folate55 mcg
Choline190 mg
Caffeine0 mg
Water255 g
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 188. The excerpt below is the record exactly as published.
Cream Filling. If the cakes are removed from the oven before they are thoroughly done they will fall. If in doubt, take one from the oven and if it retains its shape, it is done. This recipe makes 9 small cream cakes. Cream Filling In a double boiler heat i c milk. While heating mix }^ c sugar, 2^ T flour, y^, t salt, well together, then add to i egg slightly beaten. Gradually pour on the heated milk, return to the double boiler, and cook 15 m, stirring constantly until the mixture has thickened. When cool add 34 t vanilla
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