CREAM PIE
From Trinity cook book, 1925
Presented as published in 1925. 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
1719Calories
31 gProtein
380 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories1719 kcal
Protein31 g
Carbohydrates380 g
Fiber0.2 g
Sugars207 g
Total Fat23 g
Saturated Fat3.9 g
Monounsaturated Fat2.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol230 mg
Sodium566 mg
Potassium511 mg
Calcium488 mg
Iron14 mg
Magnesium77 mg
Phosphorus528 mg
Zinc2.5 mg
Copper0.4 mg
Manganese1.7 mg
Vitamin D2.1 mcg
Vitamin C0 mg
Vitamin A104 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)2.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)15 mg
Folate380 mcg
Choline161 mg
Caffeine0 mg
Water152 g
As published
This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 23. The excerpt below is the record exactly as published.
CREAM PIE One small cup of sugar, one rounding tablespoon of butter, lay on sugar and pour on one tablespoon of boiling water, add the yolk of one egg and beat to a cream, add one-half cup of milk and one and three-fourths cups sifted flour, one rounding teaspoon of baking powder
Cook this with the app: pantry check, scaling, and the assistant.