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French Cream Cake
From Twentieth century home cook book, 1905
Serves 8
Custard made with milk, corn starch, eggs, sugar, and butter.
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
210Calories
5 gProtein
43 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories210 kcal
Protein4.9 g
Carbohydrates43 g
Fiber0 g
Sugars25 g
Total Fat2.2 g
Saturated Fat0.6 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol70 mg
Sodium86 mg
Potassium58 mg
Calcium48 mg
Iron1.7 mg
Magnesium8.8 mg
Phosphorus75 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate46 mcg
Choline55 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 22. The excerpt below is the record exactly as published.
French Cream Cake. — Take three eggs, one cupful of sugar, one and a half cupfuls of flour, one teaspoonful of baking powder, and two tablespoonfuls of cold water
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