Cream Pie
From Mother Hubbard's cupboard, 1887
Recipe by Mrs. Edwin Pancost.
Presented as published in 1887. 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
706Calories
21 gProtein
101 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein21 g
Carbohydrates101 g
Fiber0.3 g
Sugars86 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol426 mg
Sodium204 mg
Potassium776 mg
Calcium645 mg
Iron1.1 mg
Magnesium61 mg
Phosphorus628 mg
Zinc2.8 mg
Copper0 mg
Manganese0 mg
Vitamin D6.5 mcg
Vitamin C2.4 mg
Vitamin A286 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate50 mcg
Choline366 mg
Caffeine0 mg
Water453 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 13. The excerpt below is the record exactly as published.
CREAM PIE. One pint of milk, scalded ; two tablespoons of corn starch, three tablespoons of sugar, yolks of two eggs. Wet the starch with a little cold milk; beat the eggs and sugar until light, and stir the whole into the scalding milk. Flavor with lemon or vanilla, and set aside to cool. Line a plate with pie crust
Cook this with the app: pantry check, scaling, and the assistant.