Filling for Cake
From Historic Paxton, her days and her ways, 1722-1913, 1913
Presented as published in 1913. 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
2366Calories
20 gProtein
231 gCarbs
161 gFat
Full nutrition (30 nutrients)
Calories2366 kcal
Protein20 g
Carbohydrates231 g
Fiber7.7 g
Sugars201 g
Total Fat161 g
Saturated Fat56 g
Monounsaturated Fat56 g
Polyunsaturated Fat26 g
Cholesterol241 mg
Sodium51 mg
Potassium754 mg
Calcium219 mg
Iron2.6 mg
Magnesium222 mg
Phosphorus537 mg
Zinc5.7 mg
Copper0.9 mg
Manganese5.5 mg
Vitamin D0 mcg
Vitamin C2.4 mg
Vitamin A8.4 mcg
Vitamin K5.6 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.2 mg
Folate48 mcg
Water139 g
As published
This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 71. The excerpt below is the record exactly as published.
Filling for Cakes (Mrs. Arthur Bailey.) Bring 1 pint of milk to boiling point in a double boiler. Moisten 2 tablespoons of corn starch and % cup of white sugar with a little of the cold milk. Add to this the yolks of 3 eggs. Mix thoroughly and add to the boiling milk. Stir constantly until it is thick. Remove from the fire and add 1 teaspoon of vanilla. Spread between the layers of cakes when cold. This is especially nice for sponge cake. Filling for Cake (Mrs. Kochenderfer.) 1 cup of thick sour cream. 1 cup of sugar. 1 cup of hickory nuts
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