Vanilla Cream Filling

Name: Vanilla Cream Filling
Ingredients: ¥g cup sugar; 2 tablespoons cornstarch; ¥g teaspoon salt; 2 egg yolks; 1 cup sealded milk; 1 tablespoon butter; 1 teaspoon vanilla extract

From Royal cook book, 1930

Presented as published in 1930. 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

583Calories

6 gProtein

118 gCarbs

21 gFat

Full nutrition (33 nutrients)

Calories583 kcal

Protein5.6 g

Carbohydrates118 g

Fiber0.2 g

Sugars101 g

Total Fat21 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol31 mg

Sodium296 mg

Potassium12 mg

Calcium3.9 mg

Iron0.1 mg

Magnesium1.6 mg

Phosphorus5.2 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0.1 mg

Caffeine0 mg

Water24 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 25. The excerpt below is the record exactly as published.

Vanilla Cream Filling Make jelly roll mixture. Bake in round deep cake pan. When cold split into 2 layers and spread with filling. Sprinkle powdered sugar on top. Cut as for pie. Makes 1 nine-inch cake. Vanilla Cream Filling ¥g cup sugar 2 tablespoons cornstarch ¥g teaspoon salt 2 egg yolks 1 cup sealded milk 1 tablespoon butter 1 teaspoon vanilla extract

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