Cherry Cream Pie

Name: Cherry Cream Pie
Ingredients: Melt two tablespoons butter.; 1 cup sugar; % cup corn starch; 4 teaspoon salt; 1 cup Pet milk; 1 cup of water; into a slightly beaten egg yolk.; Add 2.5 teaspoons vanilla.

From Favorite recipes (North Carolina, 1948), 1948

Mattie Thomason

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

1165Calories

6 gProtein

261 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories1165 kcal

Protein5.7 g

Carbohydrates261 g

Fiber0.6 g

Sugars202 g

Total Fat32 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol63 mg

Sodium602 mg

Potassium31 mg

Calcium16 mg

Iron0.4 mg

Magnesium6.7 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.1 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

Choline0.3 mg

Caffeine0 mg

Water270 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 15. The excerpt below is the record exactly as published.

CHERRY CREAM PIE Melt two tablespoons butter. Blend in mixture of 1 cup sugar, % cup corn starch, 4 teaspoon salt. Stir in 1 cup Pet milk, diluted with 1 cup of water. Cook over boiling water 20 minutes, stirring frequent- ly. Remove from heat and stir into a slightly beaten egg yolk. Return to heat and cook 2 minutes longer. Add 2% teaspoons vanilla.

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