vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream for Cream Cakes and Eclairs
From Mrs. Lincoln's Boston cook book, 1884
Serves 2
Presented as published in 1884. 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
481Calories
17 gProtein
70 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories481 kcal
Protein17 g
Carbohydrates70 g
Fiber0.1 g
Sugars62 g
Total Fat17 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol313 mg
Sodium5051 mg
Potassium472 mg
Calcium346 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline264 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 228. The excerpt below is the record exactly as published.
Cream for Cream Cakes and Eclairs. 1 pint milk, boiled. 2 tablespoonfuls cornstarch. 3 eggs, well beaten. % cup sugar. 1 saltspoonful salt, or 1 teaspoonful butter
Cook this with the app: pantry check, scaling, and the assistant.