Cream Pie
From The New York receipt book, 1882
Presented as published in 1882. 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
1709Calories
16 gProtein
25 gCarbs
172 gFat
Full nutrition (34 nutrients)
Calories1709 kcal
Protein16 g
Carbohydrates25 g
Fiber0.1 g
Sugars0.2 g
Total Fat172 g
Saturated Fat97 g
Monounsaturated Fat36 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol668 mg
Sodium168 mg
Potassium523 mg
Calcium315 mg
Iron0.9 mg
Magnesium34 mg
Phosphorus367 mg
Zinc1.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K11 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline147 mg
Caffeine0 mg
Water311 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 13. The excerpt below is the record exactly as published.
Cream Pie _ 1 pint cream, white 1 egg, 1 spoonful corn starch ono-or- anA spice to taste; bake in 1 crust
Cook this with the app: pantry check, scaling, and the assistant.