Pastry Cream

Name: Pastry Cream
Ingredients: 2 cups sugar; 1.5 pints milk; 3 large tablespoons cornstarch; 5 large egg yolks; 1 tablespoon good butter; 2 teaspoons extract vanilla

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

2297Calories

38 gProtein

436 gCarbs

60 gFat

Full nutrition (34 nutrients)

Calories2297 kcal

Protein38 g

Carbohydrates436 g

Fiber0 g

Sugars438 g

Total Fat60 g

Saturated Fat14 g

Monounsaturated Fat5 g

Polyunsaturated Fat0.8 g

Omega-30.1 g

Cholesterol119 mg

Sodium284 mg

Potassium1121 mg

Calcium906 mg

Iron0.2 mg

Magnesium90 mg

Phosphorus741 mg

Zinc3.1 mg

Copper0 mg

Manganese0 mg

Vitamin D7 mcg

Vitamin C0 mg

Vitamin A234 mcg

Vitamin E5.2 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B123.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.8 mg

Folate0 mcg

Choline130 mg

Caffeine0 mg

Water696 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 26. The excerpt below is the record exactly as published.

PASTRY CREAM 2 cups sugar, 1 Vfe pints milk, 3 large table- spoons com-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.