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Filling for Cream Puffs
From Superior cook book, 1905
Serves 2
Presented as published in 1905. 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
461Calories
11 gProtein
86 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories461 kcal
Protein11 g
Carbohydrates86 g
Fiber0 g
Sugars62 g
Total Fat8.4 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium4944 mg
Potassium414 mg
Calcium309 mg
Iron1.8 mg
Magnesium38 mg
Phosphorus280 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.4 mg
Folate50 mcg
Choline43 mg
Caffeine0 mg
Water219 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 62. The excerpt below is the record exactly as published.
1 pt. of milk. Mix % cup of sugar, scant % cup of Dous- man's Best Patent flour, i/> saltspoon of salt, 2 eggs, and add this to hot milk. Cook 20 minutes in double boiler, stirring constantly. Cool, add 1 teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.