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French Filling
From Atlanta women's club cook book, 1921
Serves 3
Mrs. C. B. Rawling
Presented as published in 1921. 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
523Calories
0 gProtein
101 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein0.5 g
Carbohydrates101 g
Fiber0 g
Sugars101 g
Total Fat15 g
Saturated Fat8.5 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol39 mg
Sodium6.2 mg
Potassium25 mg
Calcium15 mg
Iron0.1 mg
Magnesium1.8 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A61 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0.3 mcg
Choline1.7 mg
Caffeine0 mg
Water14 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 63. The excerpt below is the record exactly as published.
FRENCH FILLING. 4 tbls. cream. 11/2 cups fine sugar. 1 t-spoon vanilla. 2 tbls. melted butter
Cook this with the app: pantry check, scaling, and the assistant.