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Cream for Fruit Pies

Name: Cream for Fruit Pies
Yield: 1 servings
Ingredients: Put 1 pint of milk; the rind of a lemon; a little cinnamon; the yolks of two eggs; 1 teaspoonful of flour; 1 or 2 table- spoonfuls of Cream

From The encyclopædia of practical cookery, 1890

Serves 1

Do not let the cream boil to avoid curdling.

Presented as published in 1890. 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

542Calories

31 gProtein

42 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories542 kcal

Protein31 g

Carbohydrates42 g

Fiber11 g

Sugars28 g

Total Fat31 g

Saturated Fat15 g

Monounsaturated Fat8.1 g

Polyunsaturated Fat2.5 g

Omega-30.1 g

Cholesterol446 mg

Sodium336 mg

Potassium1047 mg

Calcium799 mg

Iron2.7 mg

Magnesium87 mg

Phosphorus713 mg

Zinc3.6 mg

Copper0.2 mg

Manganese0 mg

Vitamin D6.7 mcg

Vitamin C129 mg

Vitamin A319 mcg

Vitamin E1.5 mg

Vitamin K0.7 mcg

Vitamin B60.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)1.2 mg

Folate64 mcg

Choline389 mg

Caffeine0 mg

Water596 g

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 545. The excerpt below is the record exactly as published.

Cream for Fruit Pies. — Put 1 pint of milk into a stewpan with the rind of a lemon and a little cinnamon. In the mean- time take the yolks of two eggs and whisk them well with 1 teaspoonful of flour and 1 or 2 table- spoonfuls of Cream

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