vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pie
From Vegetarian Cook Book, 1904
Serves 5
Presented as published in 1904. 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
685Calories
16 gProtein
33 gCarbs
54 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein16 g
Carbohydrates33 g
Fiber0 g
Sugars30 g
Total Fat54 g
Saturated Fat23 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol120 mg
Sodium94 mg
Potassium385 mg
Calcium297 mg
Iron0 mg
Magnesium29 mg
Phosphorus250 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E2.9 mg
Vitamin K2.2 mcg
Vitamin B60.1 mg
Vitamin B121.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline35 mg
Caffeine0 mg
Water253 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 56. The excerpt below is the record exactly as published.
CREAM PIE Milk, 4 cups. Cream, 2 cups. Egg yolks, 5. Corn-starch, 3 heaping tablespoons. Sugar, 1/2 cup. Vanilla, 1 teaspoon.
Cook this with the app: pantry check, scaling, and the assistant.