vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pie
From Twentieth century home cook book, 1905
Serves 16
Presented as published in 1905. 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
108Calories
1 gProtein
13 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein1.1 g
Carbohydrates13 g
Fiber0 g
Sugars13 g
Total Fat5.8 g
Saturated Fat3.2 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol38 mg
Sodium12 mg
Potassium23 mg
Calcium13 mg
Iron0.1 mg
Magnesium1.7 mg
Phosphorus21 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.9 mcg
Choline18 mg
Caffeine0 mg
Water13 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 11. The excerpt below is the record exactly as published.
one cup of sugar, three spoonfuls of flour and one ecr<T. Mix well together. Turn the raisins over the mixture, stirring the while. This makes three pies. Peach Pie. — Line a dish with a good crust. Then place in it a single layer of peaches, cut in halves; sprinkle sugar over them, and pour on enough sweet cream to fill the dish, and bake. Use no upper crust. "Homely" Pie, — Take one cup of molasses, one cup of good vinegar, one cup of water, one small spoonful of extract of lemon and a piece of butter the size of a hen's egg. Let it all come to a boil and thicken it with corn starch. This makes two pies. Don't put on a top crust, but lay strips of the paste on, as there is danger of its foaming over. Cream Pie. — Beat two eggs well, in a coffee-cup of sugar and one of thick sour cream. Stir until thoroughly mixed. Add a teaspoonful of extFac| of lemon or vanilla
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