Cream Pie
From Canadian cook book, 1924
Protein 33.6 grams. Fat 30.8 grams. Carbohydrate 18.1 grams.
Presented as published in 1924. 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
299Calories
25 gProtein
2 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories299 kcal
Protein25 g
Carbohydrates2 g
Fiber0 g
Sugars1.3 g
Total Fat19 g
Saturated Fat6.3 g
Monounsaturated Fat7.3 g
Polyunsaturated Fat3.8 g
Omega-30.1 g
Cholesterol744 mg
Sodium284 mg
Potassium283 mg
Calcium113 mg
Iron3.5 mg
Magnesium25 mg
Phosphorus396 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4 mcg
Vitamin C0 mg
Vitamin A320 mcg
Vitamin E2.1 mg
Vitamin K0.6 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate94 mcg
Choline588 mg
Caffeine0 mg
Water155 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 98. The excerpt below is the record exactly as published.
CREAM PIE. 13^ c. hot milk, ^2 gr. saccharin. 4 eggs. f.g. salt. M T. vanilla.
Cook this with the app: pantry check, scaling, and the assistant.