vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Filling for Cake
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
639Calories
22 gProtein
53 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein22 g
Carbohydrates53 g
Fiber8 g
Sugars40 g
Total Fat40 g
Saturated Fat7 g
Monounsaturated Fat22 g
Polyunsaturated Fat8.1 g
Omega-30 g
Cholesterol29 mg
Sodium94 mg
Potassium842 mg
Calcium472 mg
Iron2.4 mg
Magnesium202 mg
Phosphorus554 mg
Zinc3 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E16 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)2.6 mg
Folate28 mcg
Choline77 mg
Caffeine0 mg
Water220 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 60. The excerpt below is the record exactly as published.
Filling for Cake One cup milk; when boiling hot add yolks of two eggs, one dessertspoon cornstarch; wet with cold milk; two table- spoons sugar; these last must be well-mixed before adding to the milk; remove from fire and add half a cup chopped almonds; flavor with vanilla
Cook this with the app: pantry check, scaling, and the assistant.