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Cream Pie
From The Toronto Cook Book, 1915
Serves 2
Delicious.
Presented as published in 1915. 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
467Calories
15 gProtein
84 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories467 kcal
Protein15 g
Carbohydrates84 g
Fiber1.9 g
Sugars56 g
Total Fat16 g
Saturated Fat4.3 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium120 mg
Potassium460 mg
Calcium192 mg
Iron3.7 mg
Magnesium60 mg
Phosphorus305 mg
Zinc1.8 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.4 mg
Folate76 mcg
Choline169 mg
Caffeine5.1 mg
Water150 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 72. The excerpt below is the record exactly as published.
Cream Pie No. 1 One quart milk, yolks of three eggs, two cups sugar, two spoons flour; boil this until it begins to thicken. Make a nice crust, put in the cream, flavor with lemon and bake in a quick oven. Beat the whites of the eggs stiff, and frost. Put in the oven and color a little. Cream Pie Line a deep pie plate with a rich paste, being careful to prick it in several places with a fork to let the air out, and bake in a quick oven. For the filling put one large cup of milk on to boil in a double boiler. Then take one-half cup sugar, one table- spoon butter, two tablespoons cocoa, one scant half cup of flour, one tablespoon cold milk and the well-beaten yolks of two eggs
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