Creme Boule (Mrs. John Y. Boyd)

Name: Creme Boule (Mrs. John Y. Boyd)
Ingredients: one quart of milk; one pint of flour; two cups of brown sugar

From Historic Paxton, her days and her ways, 1722-1913, 1913

Presented as published in 1913. 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

3175Calories

60 gProtein

671 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories3175 kcal

Protein60 g

Carbohydrates671 g

Fiber0 g

Sugars474 g

Total Fat35 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium499 mg

Potassium2388 mg

Calcium1612 mg

Iron17 mg

Magnesium223 mg

Phosphorus1273 mg

Zinc6 mg

Copper0.6 mg

Manganese2.2 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.9 mg

Vitamin B125.3 mcg

Thiamin (B1)2.9 mg

Riboflavin (B2)2.5 mg

Niacin (B3)18 mg

Folate406 mcg

Choline184 mg

Caffeine0 mg

Water889 g

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 62. The excerpt below is the record exactly as published.

reme Boule (Mrs. John Y. Boyd.) Make a pap of one quart of milk and one pint of flour. Boil for a few minutes. Make two cups of brown sugar

Cook this with the app: pantry check, scaling, and the assistant.