Custard Filling for Cake
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
975Calories
27 gProtein
140 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories975 kcal
Protein27 g
Carbohydrates140 g
Fiber0.2 g
Sugars124 g
Total Fat36 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium734 mg
Calcium601 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E4.1 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water466 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 43. The excerpt below is the record exactly as published.
Custard Filling for Cake Bring 2 cups milk to a boil (in double boiler). Beat 4 yolks very light, add % cup sugar, then 2 tblsps. cornstarch, moistened in a little cold milk
Cook this with the app: pantry check, scaling, and the assistant.