9-Inch Vanilla Cream Pie
From The Gertrude Bobbitt Circle cook book, 1948
Recipe by Mrs. C. H. Thornton
Presented as published in 1948. 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
1057Calories
22 gProtein
195 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories1057 kcal
Protein22 g
Carbohydrates195 g
Fiber0.2 g
Sugars167 g
Total Fat29 g
Saturated Fat12 g
Monounsaturated Fat4.5 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol99 mg
Sodium1816 mg
Potassium1005 mg
Calcium807 mg
Iron0.8 mg
Magnesium82 mg
Phosphorus674 mg
Zinc2.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A208 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.4 mg
Folate17 mcg
Choline116 mg
Caffeine0 mg
Water581 g
As published
This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 58. The excerpt below is the record exactly as published.
9-INCH VANILLA CREAM PIE 2/3 cup sugar 2 2/3 cup milk 2/3 tsp. salt 3 egg yolks 2 2/3 tbsps. cornstarch 2/3 tbsps. butter 1 1/3 tbsps. flour 1 1/3 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.