vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pie
From Original White House Cookbook, 1887
Serves 8
Adding flour improves it.
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
389Calories
4 gProtein
41 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories389 kcal
Protein3.7 g
Carbohydrates41 g
Fiber0.7 g
Sugars38 g
Total Fat24 g
Saturated Fat13 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol130 mg
Sodium40 mg
Potassium94 mg
Calcium52 mg
Iron0.4 mg
Magnesium12 mg
Phosphorus77 mg
Zinc0.4 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C0.1 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate11 mcg
Choline55 mg
Caffeine0 mg
Water49 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 211. The excerpt below is the record exactly as published.
CREAM PIE. Pour a pint of cream upon one and a half cupfuls of sugar ; let it stand until the whites of three eggs have been beaten to a stiff froth ; add this to the cream and beat up thoroughly ; grate a little nutmeg
Cook this with the app: pantry check, scaling, and the assistant.