Cream Pie
From The Relief Societ Cookbook, 1930
Custard Filling: 1 pt. milk, 2 tbsp. corn starch, 2 eggs, 0.5 c. sugar, vanilla. Place milk in double boiler, heat to boiling point and add eggs, corn starch and vanilla. — Mrs. L. F. Rich.
Presented as published in 1930. 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
2469Calories
39 gProtein
550 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories2469 kcal
Protein39 g
Carbohydrates550 g
Fiber0 g
Sugars403 g
Total Fat18 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1163 mg
Potassium479 mg
Calcium647 mg
Iron14 mg
Magnesium73 mg
Phosphorus695 mg
Zinc3.3 mg
Copper0.4 mg
Manganese1.5 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.8 mg
Riboflavin (B2)1.5 mg
Niacin (B3)13 mg
Folate371 mcg
Choline441 mg
Caffeine0 mg
Water180 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 9. The excerpt below is the record exactly as published.
CREAM PIE 3 eggs iy2 c. flour (Swans Down) 2-3 c. Sugar 2 tsp. baking powder 3 tbsp. cold water 1 tsp. vanilla
Cook this with the app: pantry check, scaling, and the assistant.