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Cream Pie
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
678Calories
16 gProtein
34 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein16 g
Carbohydrates34 g
Fiber0 g
Sugars25 g
Total Fat53 g
Saturated Fat29 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol414 mg
Sodium177 mg
Potassium406 mg
Calcium265 mg
Iron1.6 mg
Magnesium32 mg
Phosphorus343 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.5 mg
Folate42 mcg
Choline242 mg
Caffeine0 mg
Water233 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 52. The excerpt below is the record exactly as published.
Cream Pie. 1 cup cream. 1 cup milk. Yolks 3 eggs beaten. 3 tablespoons sugar. |/2 tablespoon cornstarch. 1 tablespoon Hour. Cook until thick and beat until creamy. Put in a baked crust, add meringue and bake. Mrs. S. M. Mears. Cocoatnut Pie. Crust — 3 cups flour, 1 cup lard with a tablespoon butter in cup, salt, % cup cold water. Mix lard and flour with knife, then mix with the water. Don't to.uch it at any time with your hands. Place on ice. and when cold roll very thin, line pie tins, prick with silver fork and bake. Filling — Butter size of an egg, I/2 cup sugar, 3 yolks of eggs, 1 tablespoon flour
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