Filling or Frosting
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
1563Calories
45 gProtein
261 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories1563 kcal
Protein45 g
Carbohydrates261 g
Fiber0.1 g
Sugars248 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium516 mg
Potassium1605 mg
Calcium1257 mg
Iron1.9 mg
Magnesium129 mg
Phosphorus1185 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.1 mg
Folate47 mcg
Choline468 mg
Caffeine0 mg
Water936 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 78. The excerpt below is the record exactly as published.
Filling or Frosting. I quart milk 2 eggs 1 small cup sugar 2 tablespoons corn starch
Cook this with the app: pantry check, scaling, and the assistant.