Cream Pie
From The Relief Societ Cookbook, 1930
Recipe by Mrs. H. M. Warner.
Presented as published in 1930. 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
19214Calories
83 gProtein
4821 gCarbs
209 gFat
Full nutrition (33 nutrients)
Calories19214 kcal
Protein83 g
Carbohydrates4821 g
Fiber2.3 g
Sugars4014 g
Total Fat209 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol531 mg
Sodium14327 mg
Potassium1233 mg
Calcium456 mg
Iron46 mg
Magnesium300 mg
Phosphorus889 mg
Zinc6.2 mg
Copper2.3 mg
Manganese6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)7.1 mg
Riboflavin (B2)3.3 mg
Niacin (B3)51 mg
Folate1204 mcg
Choline1 mg
Caffeine0 mg
Water7699 g
As published
This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 22. The excerpt below is the record exactly as published.
CREAM PIE Foundation good for 20 pies Five qt. sugar 2 T. salt 2 c. corn starch 12 egg yolks 6 c. flour l/2 lb. butter 8 qts. water
Cook this with the app: pantry check, scaling, and the assistant.