Cream Pie

Name: Cream Pie
Ingredients: Yolks of 2 eggs; two teaspoons cornstarch; one-half cup sugar; one tablespoon fresh butter; one cup sweet cream

From Trinity cook book, 1925

—MRS. J. T. STRICKLAND.

Presented as published in 1925. 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

860Calories

17 gProtein

171 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories860 kcal

Protein17 g

Carbohydrates171 g

Fiber0.1 g

Sugars101 g

Total Fat24 g

Saturated Fat3.7 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat3.2 g

Omega-30 g

Cholesterol403 mg

Sodium208 mg

Potassium1817 mg

Calcium167 mg

Iron5.9 mg

Magnesium139 mg

Phosphorus433 mg

Zinc1.9 mg

Copper1.2 mg

Manganese2 mg

Vitamin D2 mcg

Vitamin C63 mg

Vitamin A162 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.8 mg

Folate136 mcg

Choline294 mg

Caffeine0 mg

Water239 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 22. The excerpt below is the record exactly as published.

CREAM PIE Yolks of 2 eggs, two teaspoons cornstarch, one-half cup sugar, one table- spoon fresh butter, one cup sweet cream

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