Cream Pie

Name: Cream Pie
Ingredients: One pint cream; Yolks three eggs; Six to eight tablespoonfuls sugar; One tablespoonful butter; One small teaspoonful corn starch

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

2071Calories

18 gProtein

97 gCarbs

191 gFat

Full nutrition (33 nutrients)

Calories2071 kcal

Protein18 g

Carbohydrates97 g

Fiber0 g

Sugars76 g

Total Fat191 g

Saturated Fat100 g

Monounsaturated Fat40 g

Polyunsaturated Fat2.1 g

Cholesterol1065 mg

Sodium123 mg

Potassium514 mg

Calcium355 mg

Iron1.4 mg

Magnesium31 mg

Phosphorus469 mg

Zinc2.2 mg

Copper0 mg

Manganese0 mg

Vitamin D2.8 mcg

Vitamin C0 mg

Vitamin A194 mcg

Vitamin E1.3 mg

Vitamin K12 mcg

Vitamin B60.3 mg

Vitamin B121 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate74 mcg

Choline418 mg

Caffeine0 mg

Water301 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 22. The excerpt below is the record exactly as published.

CREAM PIE. MRS. STANDART. One pint cream. Yolks three eggs. Six to eight tablespoonfuls sugar. One tablespoonful butter. One small teaspoonful corn starch

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