Custard Cream Filling

Name: Custard Cream Filling
Ingredients: W% cup sugar; 2 tbsp. butter; Y% cup flour; 2 eggs, or 4 well-beaten yolks; 2 cups milk; 1% tsp. vanilla

From The Williamston cook book, 1950

Presented as published in 1950. 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

922Calories

23 gProtein

172 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories922 kcal

Protein23 g

Carbohydrates172 g

Fiber0 g

Sugars124 g

Total Fat39 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol121 mg

Sodium191 mg

Potassium830 mg

Calcium617 mg

Iron3.6 mg

Magnesium76 mg

Phosphorus565 mg

Zinc2.5 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)4.8 mg

Folate100 mcg

Choline87 mg

Caffeine0 mg

Water443 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 27. The excerpt below is the record exactly as published.

CUSTARD CREAM FILLING W% cup sugar 2 tbsp. butter Y% cup flour 2 eggs, or 4 well-beaten Y tps. salt yolks 2 cups milk 1% tsp. vanilla

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