Boston Cream Pie

Name: Boston Cream Pie
Ingredients: 1 tbsp. shortening; 1% tps. salt; 1% cup milk; 2 eggs (well beaten); 1 cup sifted flour; 1 cup sugar; 1 tsp. baking powder; 1 tps. vanilla

From The Williamston cook book, 1950

Mrs. A. R. Dunning.

Presented as published in 1950. 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

1726Calories

38 gProtein

317 gCarbs

37 gFat

Full nutrition (34 nutrients)

Calories1726 kcal

Protein38 g

Carbohydrates317 g

Fiber0 g

Sugars219 g

Total Fat37 g

Saturated Fat9.9 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol416 mg

Sodium4256 mg

Potassium869 mg

Calcium795 mg

Iron9.4 mg

Magnesium91 mg

Phosphorus800 mg

Zinc3.8 mg

Copper0.3 mg

Manganese1 mg

Vitamin D5.5 mcg

Vitamin C0 mg

Vitamin A277 mcg

Vitamin E1.2 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B122.9 mcg

Thiamin (B1)1.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)8.9 mg

Folate248 mcg

Choline359 mg

Caffeine0 mg

Water413 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 31. The excerpt below is the record exactly as published.

BOSTON CREAM PIE 1 tbsp. shortening 1% tps. salt 1% cup milk 2 eggs (well beaten) 1 cup sifted flour 1 cup sugar 1 tsp. baking powder 1 tps. vanilla

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