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Cream Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 8
Presented as published in 1907. 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
94Calories
2 gProtein
16 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein1.7 g
Carbohydrates16 g
Fiber0.2 g
Sugars13 g
Total Fat2.9 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol23 mg
Sodium9.1 mg
Potassium27 mg
Calcium7.1 mg
Iron0.4 mg
Magnesium6.3 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate9.2 mcg
Choline18 mg
Caffeine0 mg
Water5.2 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 46. The excerpt below is the record exactly as published.
Cream Pie Put 2 cups sweet milk in a double boiler, add V2 cup sugar, 4 tablesp flour wet with a little cold milk, the beaten yolk of 1 egg, and cook until thick; then remove from fire and stir in butter the size of a walnut
Cook this with the app: pantry check, scaling, and the assistant.