French Cream Cake
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
Cream Filling: One pint milk, one teacup sugar, two eggs, one-third cup corn starch.
Presented as published in 1909. 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
1768Calories
51 gProtein
358 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories1768 kcal
Protein51 g
Carbohydrates358 g
Fiber7.5 g
Sugars201 g
Total Fat20 g
Saturated Fat5 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium235 mg
Potassium734 mg
Calcium131 mg
Iron14 mg
Magnesium84 mg
Phosphorus678 mg
Zinc5.5 mg
Copper0.5 mg
Manganese1.6 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.6 mcg
Vitamin B60.8 mg
Vitamin B121.4 mcg
Thiamin (B1)4.9 mg
Riboflavin (B2)2.6 mg
Niacin (B3)24 mg
Folate1025 mcg
Choline450 mg
Caffeine0 mg
Water179 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 20. The excerpt below is the record exactly as published.
FRENCH CREAM CAKE. One cup sugar. One and a half cups flour. Three eggs. Three tablespoonfuls cold water. Three tablespoonfuls yeast powder thoroughly sifted through the flour. A little salt
Cook this with the app: pantry check, scaling, and the assistant.