Cream Filling
From The Elm City cook book, 1896
Presented as published in 1896. 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
2568Calories
10 gProtein
256 gCarbs
167 gFat
Full nutrition (33 nutrients)
Calories2568 kcal
Protein10 g
Carbohydrates256 g
Fiber0.7 g
Sugars223 g
Total Fat167 g
Saturated Fat96 g
Monounsaturated Fat34 g
Polyunsaturated Fat0.1 g
Cholesterol482 mg
Sodium239 mg
Potassium495 mg
Calcium330 mg
Iron4.1 mg
Magnesium34 mg
Phosphorus277 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate16 mcg
Choline1.5 mg
Caffeine0 mg
Water393 g
As published
This recipe was extracted from The Elm City cook book (1896) by N.C.) Centenary Methodist Episcopal Church (New Bern, page 11. The excerpt below is the record exactly as published.
cream filling. CREAM FILLING. One-fourth box Gelatine, one pint cream, one teaspoonful vanilla, one tablespoonful Sherry wine, one-fourth cup boiling water, one-fourth cup cold water, one-half pound powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.