Cream Pie

Name: Cream Pie
Ingredients: One pint cream; Yolks three eggs; Six to eight tablespoonfuls sugar; One tablespoonful butter; One small teaspoonful corn starch; Whites five eggs; Five dessert spoonfuls pulverized sugar; Vanilla flavoring

From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909

Presented as published in 1909. 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

2245Calories

26 gProtein

162 gCarbs

178 gFat

Full nutrition (33 nutrients)

Calories2245 kcal

Protein26 g

Carbohydrates162 g

Fiber0 g

Sugars139 g

Total Fat178 g

Saturated Fat96 g

Monounsaturated Fat34 g

Polyunsaturated Fat0 g

Cholesterol514 mg

Sodium100 mg

Potassium466 mg

Calcium291 mg

Iron0.1 mg

Magnesium29 mg

Phosphorus270 mg

Zinc1.1 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K11 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.6 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 22. The excerpt below is the record exactly as published.

CREAM PIE. MRS. STANDART. One pint cream. Yolks three eggs. Six to eight tablespoonfuls sugar. One tablespoonful butter. One small teaspoonful corn starch. Whites five eggs. Five dessert spoonfuls pulverized sugar for mer- ingue. Vanilla flavoring

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