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
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
313Calories
14 gProtein
24 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories313 kcal
Protein14 g
Carbohydrates24 g
Fiber0 g
Sugars21 g
Total Fat18 g
Saturated Fat8.2 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol399 mg
Sodium119 mg
Potassium440 mg
Calcium374 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus404 mg
Zinc1.9 mg
Copper0 mg
Manganese0 mg
Vitamin D4.4 mcg
Vitamin C0 mg
Vitamin A216 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.3 mg
Folate50 mcg
Choline327 mg
Caffeine0 mg
Water255 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.