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Cream Pie

Name: Cream Pie
Yield: 3 servings
Ingredients: two cups of flour; five tablespoonfuls of butter; three tablespoonfuls of sugar; one large egg; two cups milk; two tablespoonfuls of cornstarch; five tablespoonfuls of sugar; yolks of five eggs

From The Rural cook book, 1907

Serves 3

Presented as published in 1907. 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

670Calories

21 gProtein

112 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories670 kcal

Protein21 g

Carbohydrates112 g

Fiber0.1 g

Sugars41 g

Total Fat34 g

Saturated Fat6.2 g

Monounsaturated Fat5 g

Polyunsaturated Fat1.7 g

Omega-30 g

Cholesterol440 mg

Sodium104 mg

Potassium416 mg

Calcium265 mg

Iron5.8 mg

Magnesium46 mg

Phosphorus403 mg

Zinc2.2 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D3.4 mcg

Vitamin C0 mg

Vitamin A187 mcg

Vitamin E1 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B121.6 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)5.8 mg

Folate183 mcg

Choline310 mg

Caffeine0 mg

Water183 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Rural cook book (1907), page 32. The excerpt below is the record exactly as published.

Cream Pie. — Mix thoroughly two cups of flour and five tablespoonfuls of butter, then add three tablespoonfuls of sugar and one large egg, which has been thoroughly beaten together previqjisly. Roll an eighth of an inch thick, line two pie tins, prick with a folk and bake a pale brown, then fill with this cream: Two cups milk, two tablespoonfuls of cornstarch, five tablespoonfuls of sugar, yolks of five eggs

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