Cream Filling
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
329Calories
9 gProtein
45 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories329 kcal
Protein8.8 g
Carbohydrates45 g
Fiber0 g
Sugars39 g
Total Fat19 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol61 mg
Sodium96 mg
Potassium409 mg
Calcium306 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus258 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.9 mg
Folate13 mcg
Choline43 mg
Caffeine0 mg
Water228 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 68. The excerpt below is the record exactly as published.
cream filling. nl 3 2 CREAM FILLING. 4 ¢ milk. Salt. 1 tbsp. flour. + egg. 2 tbsp. sugar 3 tsp. butter. 4 drops vanilla
Cook this with the app: pantry check, scaling, and the assistant.