Cream Pie
From The Carbon County cook book, 1926
Submitted by MRS. FAUSETT.
Presented as published in 1926. 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
622Calories
18 gProtein
100 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories622 kcal
Protein18 g
Carbohydrates100 g
Fiber0.3 g
Sugars68 g
Total Fat17 g
Saturated Fat8.4 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol230 mg
Sodium214 mg
Potassium619 mg
Calcium479 mg
Iron1.1 mg
Magnesium51 mg
Phosphorus473 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A197 mcg
Vitamin E0.7 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate24 mcg
Choline212 mg
Caffeine0 mg
Water363 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.
Cream Pie. 14 cup sugar, 1 cup cold water, yolks of 2 eggs well beaten, juice and rind of one large orange, 2 tablespoons cornstarch or flour, pinch of salt. Mix all together stirring care- fully to avoid lumps. Cook in double boiler until thick and add 1 teaspoon butter and 3 tablespoons sweet cream. Pour into baked crust. Beat whites to a stiff froth, add 2 tablespoons sugar, 14 teaspoon lemon juice, spread on when pie is cool and brown in oven. MRS. J. B. MIDDLETON. ‘ Cream Pie. 114 cups milk, 4 tablespoons sugar, pinch of salt. ‘Heat all in double boiler. 4 tablespoons cornstarch wet in a little milk and add to hot mixture. Let cook until thickens, remove from fire and whip in yolk of egg
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