Frenchdessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Pastry Cream

Name: Pastry Cream
Yield: 6 servings
Cuisine: French
Ingredients: 1 pint of milk; 1 pint of Cream; 2oz. of sugar; the peel of a lemon; the yolks of eight eggs

From The encyclopædia of practical cookery, 1890

Serves 6

If the cream is preferred very thick, more eggs may be added.

Presented as published in 1890. 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

431Calories

8 gProtein

19 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories431 kcal

Protein8 g

Carbohydrates19 g

Fiber0.5 g

Sugars14 g

Total Fat36 g

Saturated Fat20 g

Monounsaturated Fat8.9 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol335 mg

Sodium58 mg

Potassium245 mg

Calcium181 mg

Iron0.7 mg

Magnesium17 mg

Phosphorus218 mg

Zinc1 mg

Copper0 mg

Manganese0 mg

Vitamin D2 mcg

Vitamin C8.8 mg

Vitamin A113 mcg

Vitamin E0.7 mg

Vitamin K2 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate35 mcg

Choline201 mg

Caffeine0 mg

Water144 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 563. The excerpt below is the record exactly as published.

Pastry Cream. — (1) Put 1 pint of milk and 1 pint of Cream into a stewpan, place it on the fire, stirring continually with a wooden spoon, and after it has boiled put in 2oz. of sugar, the peel of a lemon, and a little salt, and let it remain until the peel is infused in the Cream. Add the yolks of eight eggs

Cook this with the app: pantry check, scaling, and the assistant.