Frenchdessertvegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Pastry Cream or Custard For Cream Cakes
From Cooking for profit, 1886
Serves 3
The foregoing quantity is right for filling the 20 puffs of the preceding receipt.
Presented as published in 1886. 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
276Calories
6 gProtein
53 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein6.3 g
Carbohydrates53 g
Fiber0 g
Sugars38 g
Total Fat3.6 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol124 mg
Sodium55 mg
Potassium79 mg
Calcium28 mg
Iron1.7 mg
Magnesium11 mg
Phosphorus87 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.3 mg
Folate46 mcg
Choline98 mg
Caffeine0 mg
Water187 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 92. The excerpt below is the record exactly as published.
astry Cream or Custard For 1/ Cream Cakes. 1 pint milk or water — 2 caps. 4 ounces sugar — J cup. 2 ounces flour — J cup. 2 eggs. Very little salt. 1 tablespoon lemon extract, or vanilla
Cook this with the app: pantry check, scaling, and the assistant.