Butter Cream Pie Filling

Name: Butter Cream Pie Filling
Ingredients: 14 C. Milk; 4 Lb. Sweet Butter; 1 Pkg. Vanilla Pudding; 2 To. Sugar; 2-3 tsp. Instant Sanka or other flavoring

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

Presented as published in 1957. 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

13325Calories

27 gProtein

43 gCarbs

1483 gFat

Full nutrition (34 nutrients)

Calories13325 kcal

Protein27 g

Carbohydrates43 g

Fiber0 g

Sugars44 g

Total Fat1483 g

Saturated Fat923 g

Monounsaturated Fat427 g

Polyunsaturated Fat55 g

Omega-35.8 g

Cholesterol3945 mg

Sodium339 mg

Potassium984 mg

Calcium885 mg

Iron0.4 mg

Magnesium80 mg

Phosphorus805 mg

Zinc3.2 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D3.5 mcg

Vitamin C0 mg

Vitamin A12527 mcg

Vitamin E42 mg

Vitamin K127 mcg

Vitamin B60.3 mg

Vitamin B125.1 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.1 mg

Niacin (B3)1.1 mg

Folate54 mcg

Choline406 mg

Caffeine0 mg

Water616 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 46. The excerpt below is the record exactly as published.

BUTTER CREAM PIE FILLING 14 C. Milk 4 Lb. Sweet Butter, 1 Pkg. Vanilla Pudding (saltless) 2 To. Sugar 2-3 tsp. Instant Sanka or other flavoring

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