Custard Filling for Angel Cake

Name: Custard Filling for Angel Cake
Ingredients: 9 egg yolks; 7 teaspoons cornstarch; 2 cups milk; Pinch of salt; 1 1/2 cups sugar; 1/4 pound chopped blanched almonds

From Raleigh recipe book, 1925

Recipe attributed to Mrs. R. Y. McPherson.

Presented as published in 1925. 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

2702Calories

65 gProtein

368 gCarbs

117 gFat

Full nutrition (34 nutrients)

Calories2702 kcal

Protein65 g

Carbohydrates368 g

Fiber14 g

Sugars329 g

Total Fat117 g

Saturated Fat13 g

Monounsaturated Fat39 g

Polyunsaturated Fat14 g

Omega-30.1 g

Cholesterol58 mg

Sodium191 mg

Potassium1569 mg

Calcium908 mg

Iron4.5 mg

Magnesium366 mg

Phosphorus1040 mg

Zinc5.6 mg

Copper1.2 mg

Manganese2.5 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E38 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.7 mg

Niacin (B3)4.6 mg

Folate50 mcg

Choline146 mg

Caffeine0 mg

Water516 g

As published

This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 24. The excerpt below is the record exactly as published.

CUSTARD FILLING FOR ANGEL CAKE If cake is cooked in layers (three usually) a custard filling made of 9 egg yolks 7 teaspoons cornstarch 2 cups milk Virginia Dare Extract of va- Pinch of salt nilla IY2 cups sugar made in a double boiler, stirring constantly, is nice. When cold stir in 1/4 pound chopped blanched almonds

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