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Cream Pie
From The encyclopædia of practical cookery, 1890
Serves 2
Presented as published in 1890. 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
702Calories
21 gProtein
124 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories702 kcal
Protein21 g
Carbohydrates124 g
Fiber0 g
Sugars114 g
Total Fat15 g
Saturated Fat4.9 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol560 mg
Sodium219 mg
Potassium244 mg
Calcium103 mg
Iron3.3 mg
Magnesium23 mg
Phosphorus322 mg
Zinc2.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A244 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.9 mg
Folate89 mcg
Choline443 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 548. The excerpt below is the record exactly as published.
2 table-spoonfuls of flour with a little salt in it, the whole put into a saucepan, and boiled slowly until it is of such a consistence that it adheres to the spoon while being stirred. Add 3oz. of butter very slightly coloured in a sauce- pan, also ilb. of crushed loaf sugar and the same quantity of powdered macaroons ; stirring the whole until smooth and compact. Cream Paste flavoured with Lemon. — Prepare a paste in a saucepan with the yolks of six eggs and 2 table-spoonfuls of flour ; mix in gradually 3 breakfast-cupfuls of boiling Cream and a little salt, stir well with a wooden spoon over a slow fire until the mixture sticks to the spoon, remove from the fire, and work for two or three minutes, or until it is per- fectly smooth, then stir over the fire for ten or twelve minutes longer. Put 2oz. of butter into a saucepan, melt it, and let it slightly colour, and mix this in with the Cream. Rub 4oz. of sugar on half a rind of lemon, scrape it into the saucepan containing the Cream, and work in 4oz. of powdered sweet macaroons, with a few bitter ones, and stir well until the Cream is stiff. Should it be too thick, add a little more Cream, and if the reverse, add the yolks of one or two eggs. Cream Pie. — (1) Mix |lb. of sugar, lqt. of milk, 3 table- spoonfuls of flour, and the yolks of six eggs together, and put them into a saucepan ; season with a little wine, grated nutmeg, vanilla, or lemon
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