vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pie
From Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .., 1902
Serves 8
Presented as published in 1902. 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
333Calories
4 gProtein
27 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories333 kcal
Protein4.3 g
Carbohydrates27 g
Fiber0 g
Sugars25 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol153 mg
Sodium48 mg
Potassium92 mg
Calcium50 mg
Iron0.5 mg
Magnesium6.6 mg
Phosphorus83 mg
Zinc0.5 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 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
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water53 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 206. The excerpt below is the record exactly as published.
ream Pie Pour one pint of cream over one cup of sugar. Add the beaten whites of four eggs and a pinch of salt. Flavor with nutmeg
Cook this with the app: pantry check, scaling, and the assistant.