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Cream Pie
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
724Calories
14 gProtein
137 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories724 kcal
Protein14 g
Carbohydrates137 g
Fiber0 g
Sugars71 g
Total Fat22 g
Saturated Fat5.1 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol39 mg
Sodium893 mg
Potassium241 mg
Calcium379 mg
Iron5.2 mg
Magnesium34 mg
Phosphorus271 mg
Zinc1 mg
Copper0.1 mg
Manganese0.6 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A26 mcg
Vitamin E0.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.7 mg
Folate134 mcg
Choline19 mg
Caffeine0 mg
Water94 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 48. The excerpt below is the record exactly as published.
Cream Pie 2 tablespoonfuls butter 2 cupfuls flour 2 tablespoonfuls lard 3 teaspoonfuls baking powder 1 egg yolk % teaspoonful salt 1 cupful sugar 1 egg white 1 cupful milk % teaspoonful vanilla
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