Cream Pie

Name: Cream Pie
Ingredients: one-fourth cup sugar; two and one-half tablespoonfuls corn starch; two eggs, yolks; two and one-half cups milk; one teaspoonful vanilla

From Durham cook book ..., 1921

Recipe by Miss Maggie Albright.

Presented as published in 1921. 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

791Calories

33 gProtein

98 gCarbs

29 gFat

Full nutrition (34 nutrients)

Calories791 kcal

Protein33 g

Carbohydrates98 g

Fiber0.2 g

Sugars80 g

Total Fat29 g

Saturated Fat14 g

Monounsaturated Fat7.9 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol445 mg

Sodium376 mg

Potassium1060 mg

Calcium807 mg

Iron1.9 mg

Magnesium86 mg

Phosphorus816 mg

Zinc3.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D7.8 mcg

Vitamin C0 mg

Vitamin A355 mcg

Vitamin E1.4 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B124.2 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.3 mg

Niacin (B3)0.7 mg

Folate47 mcg

Choline403 mg

Caffeine0 mg

Water617 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 48. The excerpt below is the record exactly as published.

CREAM PIE. One-fourth cup sugar, two and one -half tablespoonfuls corn starch, two eggs, (yolks) two and one-half cups milk, one teaspoonful vanilla

Cook this with the app: pantry check, scaling, and the assistant.