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Cream Filling

Name: Cream Filling
Yield: 4 servings
Ingredients: one and a half cups of sugar; one and a quarter cups of flour; a quarter of a teaspoonful of salt; four eggs; four cups of scalded milk; two teaspoonfuls of vanilla; one teaspoonful of lemon extract

From Soyer's standard cookery, 1912

Serves 4

Presented as published in 1912. 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

515Calories

11 gProtein

106 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories515 kcal

Protein11 g

Carbohydrates106 g

Fiber0 g

Sugars76 g

Total Fat5.6 g

Saturated Fat1.6 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol186 mg

Sodium219 mg

Potassium129 mg

Calcium37 mg

Iron3.1 mg

Magnesium17 mg

Phosphorus142 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)2.7 mg

Folate86 mcg

Choline147 mg

Caffeine0 mg

Water44 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 246. The excerpt below is the record exactly as published.

Cream Filling. Take one and a half cups of sugar, one and a quarter cups of flour, a quarter of a teaspoonful of salt, four eggs, four cups of scalded milk, two teaspoonfuls of vanilla or one tea- spoonful of lemon extra

Cook this with the app: pantry check, scaling, and the assistant.