vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pie
From The Times cook book, no. 2, 1905
Serves 1
Presented as published in 1905. 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
566Calories
24 gProtein
60 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories566 kcal
Protein24 g
Carbohydrates60 g
Fiber0.2 g
Sugars36 g
Total Fat23 g
Saturated Fat14 g
Monounsaturated Fat5 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol88 mg
Sodium281 mg
Potassium1110 mg
Calcium901 mg
Iron0.1 mg
Magnesium89 mg
Phosphorus742 mg
Zinc3.1 mg
Copper0 mg
Manganese0 mg
Vitamin D7 mcg
Vitamin C0 mg
Vitamin A234 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B123.9 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate0 mcg
Choline130 mg
Caffeine0 mg
Water651 g
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 100. The excerpt below is the record exactly as published.
CREAM PIE. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles— Three glasses of milk, three tablespoons of corn- starch, yolks of three eggs, two teaspoons ex- tract of lemon, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.