vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Puff Filling
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 4
Presented as published in 1907. 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
582Calories
12 gProtein
102 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories582 kcal
Protein12 g
Carbohydrates102 g
Fiber0.2 g
Sugars83 g
Total Fat26 g
Saturated Fat7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol338 mg
Sodium109 mg
Potassium398 mg
Calcium336 mg
Iron0.8 mg
Magnesium31 mg
Phosphorus351 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A175 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate37 mcg
Choline253 mg
Caffeine0 mg
Water232 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 17. The excerpt below is the record exactly as published.
CREAM PUFF FILLING. One quart of milk, ten ounces of sugar, two ounces of butter, three ounces of cornstarch, six yolks, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.