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Cream Pie

Name: Cream Pie
Yield: 2 servings
Ingredients: One pint of milk; one-half cap of sugar; one tablespoonful of cornstarch; one teaspoonful of essence of lemon; yolks of three eggs; one-half teacup of sweet cream

From Temperance cook book, 1887

Serves 2

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

465Calories

17 gProtein

66 gCarbs

15 gFat

Full nutrition (34 nutrients)

Calories465 kcal

Protein17 g

Carbohydrates66 g

Fiber0.1 g

Sugars62 g

Total Fat15 g

Saturated Fat6.9 g

Monounsaturated Fat4.4 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol308 mg

Sodium200 mg

Potassium473 mg

Calcium343 mg

Iron1.4 mg

Magnesium38 mg

Phosphorus396 mg

Zinc2 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3.8 mcg

Vitamin C1.2 mg

Vitamin A198 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.3 mg

Folate35 mcg

Choline264 mg

Caffeine0 mg

Water274 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 79. The excerpt below is the record exactly as published.

CREAM PIE. (Xo. 1.) One pint of milk, one-half cap of sugar, one tablespoonful of cornstarch, one teaspoonful of essence of lemon, yolks of three eggs, one-half teacup of sweet cream

Cook this with the app: pantry check, scaling, and the assistant.