vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Cream Puff Filling with Walnuts
From San Rafael cook book, 1906, 1906
Serves 3
Use when whipped cream is not obtainable.
Presented as published in 1906. 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
727Calories
16 gProtein
84 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories727 kcal
Protein16 g
Carbohydrates84 g
Fiber2.2 g
Sugars75 g
Total Fat38 g
Saturated Fat6.5 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat21 g
Omega-30 g
Cholesterol147 mg
Sodium111 mg
Potassium468 mg
Calcium256 mg
Iron1.6 mg
Magnesium82 mg
Phosphorus381 mg
Zinc2.3 mg
Copper0.5 mg
Manganese1.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.8 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate16 mcg
Choline127 mg
Caffeine0 mg
Water171 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 55. The excerpt below is the record exactly as published.
CREAM PUFF FILLING WITH WALNUTS— Mrs. W. F. .»ones. When whipped cream is not obtainable, make the following custard: 1 pt. of milk in a double boiler, 1 cup of sugar, 2, tablespoons of corn starch wet in a little cold milk and added to the boiling milk, 1 tea- spoon butter, 2 eggs beaten, 1 teaspoon vanilla and 1 teacup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.