Pastry Cream

Name: Pastry Cream
Ingredients: 2 cups sugar; 1½ pints milk; 3 large tablespoons corn-starch; yolks of 5 eggs; 1 tablespoon good butter; 2 teaspoons extract vanilla

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

2371Calories

55 gProtein

437 gCarbs

59 gFat

Full nutrition (34 nutrients)

Calories2371 kcal

Protein55 g

Carbohydrates437 g

Fiber0 g

Sugars439 g

Total Fat59 g

Saturated Fat21 g

Monounsaturated Fat14 g

Polyunsaturated Fat5.6 g

Omega-30.2 g

Cholesterol1049 mg

Sodium639 mg

Potassium1466 mg

Calcium1046 mg

Iron4.6 mg

Magnesium120 mg

Phosphorus1236 mg

Zinc6.4 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D12 mcg

Vitamin C0 mg

Vitamin A634 mcg

Vitamin E3 mg

Vitamin K0.8 mcg

Vitamin B60.9 mg

Vitamin B126.2 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.2 mg

Niacin (B3)1 mg

Folate118 mcg

Choline865 mg

Caffeine0 mg

Water842 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 20. The excerpt below is the record exactly as published.

PASTRY CREAM 2 cups sugar, 1 y2 pints milk, 3 large table¬ spoons corn-starch, yolks of 5 eggs, 1 table¬ spoon good butter, 2 teaspoons extract vanilla

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