Cream Filling
From Council cook book, 1908
Presented as published in 1908. 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
373Calories
18 gProtein
35 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories373 kcal
Protein18 g
Carbohydrates35 g
Fiber0 g
Sugars31 g
Total Fat16 g
Saturated Fat8.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol230 mg
Sodium211 mg
Potassium624 mg
Calcium478 mg
Iron0.9 mg
Magnesium50 mg
Phosphorus469 mg
Zinc2.2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline212 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from Council cook book (1908), page 48. The excerpt below is the record exactly as published.
Cream Filling. In a double boiler put one and one-half cups milk; when it boils, add two teaspoons corn starch which has been dissolved in one-half cup milk, one egg, one tablespoon sugar; let all come to a boil. When cool, flavor with one teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.