vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cream Pie
From How we cook in Tennessee .., 1906
Serves 1
Presented as published in 1906. 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
708Calories
29 gProtein
100 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein29 g
Carbohydrates100 g
Fiber0 g
Sugars88 g
Total Fat23 g
Saturated Fat9.2 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat3.1 g
Omega-30.1 g
Cholesterol587 mg
Sodium307 mg
Potassium595 mg
Calcium387 mg
Iron3.5 mg
Magnesium51 mg
Phosphorus560 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D5.3 mcg
Vitamin C0 mg
Vitamin A318 mcg
Vitamin E1.7 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.4 mg
Folate96 mcg
Choline484 mg
Caffeine0 mg
Water331 g
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 113. The excerpt below is the record exactly as published.
Cream Pie. — Two cups milk, two-thirds cup sugar, table- spoon butter, yolks three eggs. When the milk has come to a boil have ready the well beaten yolks, to which have been added two tablespoons flour, mixed to a smooth paste with milk ; add some of the boiling milk to this, then pour all together and let boil until it thickens, stirring briskly; add butter. Bake the crust to the pie first ; then put cream filling in it and have a stiff meringue on top; return to over and let it brown; flavor pies with vanilla, and meringue with lemon. Very fine. — Mrs. Sam Lancaster. Cream Pie. — One cup milk, yolks three eggs, six level table- spoons sugar, pinch of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.