Cream Granose Pie

Name: Cream Granose Pie
Ingredients: one pint of milk; one and one-half tablespoonfuls of flour; one egg; one-third cup of sugar; a pinch of salt; flavor with vanilla

From Healthful cookery, 1904

Presented as published in 1904. 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

591Calories

17 gProtein

98 gCarbs

16 gFat

Full nutrition (30 nutrients)

Calories591 kcal

Protein17 g

Carbohydrates98 g

Sugars90 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium186 mg

Potassium748 mg

Calcium602 mg

Iron0.7 mg

Magnesium61 mg

Phosphorus505 mg

Zinc2.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.3 mg

Folate19 mcg

Choline87 mg

Water431 g

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 75. The excerpt below is the record exactly as published.

Cream Granose Pie. — Put one pint of milk into the double boiler, set over the fire, and let it come to a boil. Add one and one-half tablespoonfuls of flour which has been blended in a part of the milk; set immediately into the double boiler, and add one egg, one-third cup of sugar, and a pinch of salt. Stir constantly until thickened, flavor with vanilla

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