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Cream Filling
From The encyclopædia of practical cookery, 1890
Serves 2
Use blanched and finely-chopped sweet almonds instead of macaroons.
Presented as published in 1890. 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
469Calories
19 gProtein
65 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories469 kcal
Protein19 g
Carbohydrates65 g
Fiber0 g
Sugars54 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium200 mg
Potassium489 mg
Calcium345 mg
Iron2.1 mg
Magnesium42 mg
Phosphorus410 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate58 mcg
Choline264 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 343. The excerpt below is the record exactly as published.
I pint of milk in a saucepan, and place it over the fire until boiling ; crush three macaroons, put them in a basin, and mix with them 3oz. of caster sugar, loz. of flour, and three well-beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.