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Cream Pie
From The Henderson cook book, 1914
Serves 8
— Mrs. S. F. Teiser.
Presented as published in 1914. 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
526Calories
6 gProtein
27 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein5.9 g
Carbohydrates27 g
Fiber0 g
Sugars19 g
Total Fat44 g
Saturated Fat25 g
Monounsaturated Fat9.5 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol214 mg
Sodium119 mg
Potassium155 mg
Calcium119 mg
Iron0.7 mg
Magnesium11 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K2.9 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate18 mcg
Choline74 mg
Caffeine0 mg
Water88 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 43. The excerpt below is the record exactly as published.
CREAM PIE. Four eggs, beaten separately; to yolks add 4 tablespoons sugar and 4 tablespoons flour, to which 1 teaspoonf ul powder has been put. Then fold in whites, bake in 2 layers, 2-3 pint cream, % cup sugar, vanilla beaten stiff
Cook this with the app: pantry check, scaling, and the assistant.