Custard Filling for Cakes

Name: Custard Filling for Cakes
Ingredients: 3 yolks of eggs; 2 ozs. sugar; -J oz. cornflour; pint milk; Vanilla essence

From Sea Cookery, 1911

This mixture can be used instead of whipped cream for filling cakes.

Presented as published in 1911. 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

630Calories

28 gProtein

80 gCarbs

23 gFat

Full nutrition (34 nutrients)

Calories630 kcal

Protein28 g

Carbohydrates80 g

Fiber1 g

Sugars69 g

Total Fat23 g

Saturated Fat9.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol587 mg

Sodium307 mg

Potassium618 mg

Calcium385 mg

Iron3 mg

Magnesium60 mg

Phosphorus582 mg

Zinc3.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A318 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.5 mg

Vitamin B122.7 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)1 mg

Niacin (B3)0.6 mg

Folate74 mcg

Choline487 mg

Caffeine0 mg

Water331 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 105. The excerpt below is the record exactly as published.

CUSTARD FILLING FOR CAKES. 3 yolks of eggs 2 ozs. sugar -J oz. cornflour \ pint milk Vanilla essence

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