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
806Calories
22 gProtein
142 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories806 kcal
Protein22 g
Carbohydrates142 g
Fiber0 g
Sugars119 g
Total Fat17 g
Saturated Fat8.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol230 mg
Sodium795 mg
Potassium669 mg
Calcium485 mg
Iron2.7 mg
Magnesium59 mg
Phosphorus502 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.6 mg
Folate74 mcg
Choline212 mg
Caffeine0 mg
Water366 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 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. Return mixture to top of double boiler, cook, stirring constantly, until thick. Cover and continue cooking 4 to 5 minutes, stirring occasionally. Add 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.