Creme Patissiere

Name: Creme Patissiere
Ingredients: 6 egg yolks; 3 cups milk; 1 cup plus 2 tablespoons sugar; 1/2 cup plus 1 teaspoon flour; 1 (1/2”) piece vanilla bean; Pinch of salt

From Dining in--Minneapolis/St. Paul cookbook, 1900

Ensure the cream does not boil while cooking.

Presented as published in 1900. 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

1797Calories

47 gProtein

284 gCarbs

54 gFat

Full nutrition (34 nutrients)

Calories1797 kcal

Protein47 g

Carbohydrates284 g

Fiber0 g

Sugars236 g

Total Fat54 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol88 mg

Sodium282 mg

Potassium1193 mg

Calcium914 mg

Iron3.6 mg

Magnesium105 mg

Phosphorus806 mg

Zinc3.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E6.1 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B123.9 mcg

Thiamin (B1)1 mg

Riboflavin (B2)1.8 mg

Niacin (B3)5 mg

Folate100 mcg

Choline130 mg

Caffeine0 mg

Water706 g

As published

This recipe was extracted from Dining in--Minneapolis/St. Paul cookbook (1900) by Carla Waldemar, page 61. The excerpt below is the record exactly as published.

CREME PATISSIERE 6 egg yolks 3 cups milk 1 cup plus 2 tablespoons 1 (172") piece vanilla bean sugar - Pinch of salt %2 cup plus 1 teaspoon flour

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