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Cream Pie
From Superior cook book, 1905
Serves 8
Presented as published in 1905. 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
141Calories
2 gProtein
31 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories141 kcal
Protein1.5 g
Carbohydrates31 g
Fiber0 g
Sugars25 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Cholesterol46 mg
Sodium2.5 mg
Potassium17 mg
Calcium7.3 mg
Iron0.6 mg
Magnesium2.4 mg
Phosphorus25 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A16 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate19 mcg
Choline35 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 61. The excerpt below is the record exactly as published.
Cream Pie. Two and three-quarter cups sweet milk, 1 cup sugar, i/o cup Dousman's Best Patent flour, yolks of .2 eggs. Cook milk, flour, eggs and sugar in double boiler. When cool, add 1 teaspoon vanilla
Cook this with the app: pantry check, scaling, and the assistant.