Cream Paste
From Burlington ladies cook book & 25 secrets of success, 1901
Presented as published in 1901. 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
1322Calories
30 gProtein
200 gCarbs
45 gFat
Full nutrition (33 nutrients)
Calories1322 kcal
Protein30 g
Carbohydrates200 g
Fiber0 g
Sugars0 g
Total Fat45 g
Saturated Fat24 g
Monounsaturated Fat8.6 g
Polyunsaturated Fat0 g
Cholesterol121 mg
Sodium2833 mg
Potassium456 mg
Calcium382 mg
Iron15 mg
Magnesium75 mg
Phosphorus435 mg
Zinc2.1 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K2.8 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)2.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)17 mg
Folate401 mcg
Choline0 mg
Caffeine0 mg
Water93 g
As published
This recipe was extracted from Burlington ladies cook book & 25 secrets of success (1901), page 16. The excerpt below is the record exactly as published.
a pint of sifted flour, add an even tt asfccnfulof B. Powder, and sweet cream enough to v, et the flour, leaving crust a little stiff, eneugh for 2 pies. For a rich- er paste allow iathern:ore than a gill o[ cream with frcni J. to 6 tableppoons of Intter, and a yaltspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.