Cream Filling
From Quaker recipes, 1954
Presented as published in 1954. 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
646Calories
14 gProtein
130 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories646 kcal
Protein14 g
Carbohydrates130 g
Fiber0 g
Sugars106 g
Total Fat9.4 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol201 mg
Sodium119 mg
Potassium296 mg
Calcium185 mg
Iron2.7 mg
Magnesium29 mg
Phosphorus256 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.3 mg
Folate74 mcg
Choline169 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 32. The excerpt below is the record exactly as published.
cream filling, top with raspberry sauce and strips of pastry. Bake in moderate oven, 375°, 30-35 minutes. Serve warm or cold. Cream Filling Beat 1 egg until fluffy, about 2 minutes. Add gradually % cup sugar and beat until thick and Jemon colored. Blend in %4 cup sifted Pills- bury’s flour and %4 teaspoon salt. Gradually add 12 cups milk which has been scalded in top of double boiler.
Cook this with the app: pantry check, scaling, and the assistant.