Golden Cream Filling
From The Gertrude Bobbitt Circle cook book, 1948
Makes enough filling to spread between two 9-inch layers.
Presented as published in 1948. 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
700Calories
14 gProtein
135 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein14 g
Carbohydrates135 g
Fiber0.4 g
Sugars119 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol44 mg
Sodium432 mg
Potassium580 mg
Calcium454 mg
Iron1.7 mg
Magnesium48 mg
Phosphorus388 mg
Zinc1.7 mg
Copper0 mg
Manganese0.2 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate41 mcg
Choline67 mg
Caffeine0 mg
Water327 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 10. The excerpt below is the record exactly as published.
Golden Cream Filling between layers and Chocolate Fuff Frosting on top and sides of cake. GOLDEN CREAM FILLING Combine V2 cup sugar, 3 tablespoons Swans Down Cake Flour, and x/± teaspoon salt in top of double boiler. Add IV2 cups milk gradually, mixing thoroughly. Place over boiling water and cook 10 minutes, stirring constantly. Pour small amount of mixture over 2 slightly beaten egg yolks, stirring vigorously, return to double boiler and cook 2 minutes longer (or until thick) stirring constantly. Add 1 teaspoon vanilla
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