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Cream Pastry Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Presented as published in 1914. 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
695Calories
15 gProtein
71 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein15 g
Carbohydrates71 g
Fiber0 g
Sugars56 g
Total Fat40 g
Saturated Fat14 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol75 mg
Sodium205 mg
Potassium264 mg
Calcium189 mg
Iron0.9 mg
Magnesium22 mg
Phosphorus173 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.2 mcg
Vitamin C0 mg
Vitamin A39 mcg
Vitamin E2.9 mg
Vitamin K1.4 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.2 mg
Folate25 mcg
Choline22 mg
Caffeine0 mg
Water170 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 55. The excerpt below is the record exactly as published.
CBEAM PASTKY PIE. 1 C. milk y2 C. sugar y2 C. cream 4 T. flour y8 t. salt 2 egg yolks y2 t. vanilla
Cook this with the app: pantry check, scaling, and the assistant.