Custard Filling
From Our favorite recipes (Stake Relief Society, 1954), 1954
Presented as published in 1954. 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
575Calories
17 gProtein
97 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories575 kcal
Protein17 g
Carbohydrates97 g
Fiber0 g
Sugars79 g
Total Fat17 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol226 mg
Sodium457 mg
Potassium476 mg
Calcium334 mg
Iron2.2 mg
Magnesium42 mg
Phosphorus372 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.9 mg
Folate61 mcg
Choline190 mg
Caffeine0 mg
Water258 g
As published
This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 16. The excerpt below is the record exactly as published.
custard filling between the layers. To put together have the baked meringue on the bottom and the top of the cake. Custard Filling 3 tbs. flour 1 cup milk $ tsp. vanilla 1/3 cup sugar 1 egg beaten 1 tsp. butter 1/8 tap. salt
Cook this with the app: pantry check, scaling, and the assistant.