Cream Filling
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Presented as published in 1957. 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
1460Calories
73 gProtein
144 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1460 kcal
Protein73 g
Carbohydrates144 g
Fiber0.2 g
Sugars121 g
Total Fat66 g
Saturated Fat33 g
Monounsaturated Fat17 g
Polyunsaturated Fat5.4 g
Omega-30.2 g
Cholesterol919 mg
Sodium843 mg
Potassium2471 mg
Calcium1911 mg
Iron3.7 mg
Magnesium199 mg
Phosphorus1876 mg
Zinc8.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D18 mcg
Vitamin C0 mg
Vitamin A788 mcg
Vitamin E2.8 mg
Vitamin K0.6 mcg
Vitamin B61.2 mg
Vitamin B129.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.9 mg
Niacin (B3)1.7 mg
Folate94 mcg
Choline848 mg
Caffeine0 mg
Water1443 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 25. The excerpt below is the record exactly as published.
CREAM FILLING Place on euouR about 3 Pts, milk, to heat with low heat. Powdered milk may be used. Mix together 14 C. sugar and 3 Tb. cornstarch. Beat 4 eggs well and when the milk comes to a boil stir in first the mixture of sugar and cornstarch, then immed- jately the eggs, Add a pinch of salt to the milk.
Cook this with the app: pantry check, scaling, and the assistant.