Cream Pie
From Mother Hubbard's cupboard, 1887
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
642Calories
29 gProtein
75 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein29 g
Carbohydrates75 g
Fiber0.1 g
Sugars61 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium329 mg
Potassium870 mg
Calcium656 mg
Iron1.8 mg
Magnesium71 mg
Phosphorus692 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate47 mcg
Choline381 mg
Caffeine0 mg
Water507 g
As published
This recipe was extracted from Mother Hubbard's cupboard (1887), page 13. The excerpt below is the record exactly as published.
CREAM PIE. One pint of milk, scalded ; two tablespoons of corn starch, three tablespoons of sugar, yolks of two eggs
Cook this with the app: pantry check, scaling, and the assistant.