Cream Filling
From Canadian cook book, 1924
Presented as published in 1924. 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
731Calories
14 gProtein
131 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories731 kcal
Protein14 g
Carbohydrates131 g
Fiber0.2 g
Sugars115 g
Total Fat24 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol247 mg
Sodium2503 mg
Potassium470 mg
Calcium335 mg
Iron1.1 mg
Magnesium39 mg
Phosphorus351 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.1 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)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 70. The excerpt below is the record exactly as published.
Cream Filling. Temperature— 400°F reduce to 350F°. CREAM FILLING. He. 1 c. milk. 2 tb. }/2 c. sugar. f.g. M T. salt. Htb. 2 tb. cornstarch. 2 T. 1 egg. VsT. 1 T. butter. 4 drops K T. vanilla.
Cook this with the app: pantry check, scaling, and the assistant.