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Cream Pie
From How we cook in Tennessee .., 1906
Serves 2
Flavor pies with vanilla, and meringue with lemon. Very fine. Recipe by Mrs. Sam Lancaster.
Presented as published in 1906. 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
542Calories
18 gProtein
85 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories542 kcal
Protein18 g
Carbohydrates85 g
Fiber0 g
Sugars79 g
Total Fat21 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol324 mg
Sodium201 mg
Potassium482 mg
Calcium345 mg
Iron1.8 mg
Magnesium40 mg
Phosphorus404 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.8 mg
Folate48 mcg
Choline264 mg
Caffeine0 mg
Water274 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 113. The excerpt below is the record exactly as published.
Cream Pie. — Two cups milk, two-thirds cup sugar, table- spoon butter, yolks three eggs. When the milk has come to a boil have ready the well beaten yolks, to which have been added two tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.