Cream Filling
From Luncheons, 1902
This filling can be used for cream-cakes.
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
1004Calories
30 gProtein
132 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories1004 kcal
Protein30 g
Carbohydrates132 g
Fiber0.1 g
Sugars124 g
Total Fat40 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium737 mg
Calcium601 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E5 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water476 g
As published
This recipe was extracted from Luncheons (1902) by Mary Ronald, page 69. The excerpt below is the record exactly as published.
cream filling made as follows : NO. 181. CREAM CAKES, ICED. NO. 182. CREAM CAKES WITH JAM AND WHIPPED CREA.M. NO. 183. MERINGUE MUSHROOMS. LOAF CAKES -SMALL CAKES — FANCY CAKES 189 CREAM FILLING Beat together the yolks of five eggs, half a cupful of sugar, and a heaping tablespoonful of cornstarch, add a pint of scalding milk and stir over the fire until it is well thickened, then add half a teaspoonful of vanilla
Cook this with the app: pantry check, scaling, and the assistant.