vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pie
From The home cook book, 1905
Serves 6
Presented as published in 1905. 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
421Calories
5 gProtein
38 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories421 kcal
Protein5.2 g
Carbohydrates38 g
Fiber0.2 g
Sugars33 g
Total Fat28 g
Saturated Fat16 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat0 g
Cholesterol80 mg
Sodium17 mg
Potassium80 mg
Calcium50 mg
Iron0 mg
Magnesium6.7 mg
Phosphorus47 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K1.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate0.8 mcg
Choline0.1 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 184. The excerpt below is the record exactly as published.
CREAM PIE Blend a cup of sugar with one pint of cream. Stir in the beaten whites of tour eggs and a quarter of a nutmeg grated
Cook this with the app: pantry check, scaling, and the assistant.