Cream Pie

Name: Cream Pie
Ingredients: Two cups sweet cream; two eggs beaten well; one cup granulated sugar; one tablespoon cornstarch; one-fourth teaspoon salt; one-half teaspoon vanilla

From Natchez recipes, 1900

Presented as published in 1900. 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

1572Calories

22 gProtein

340 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1572 kcal

Protein22 g

Carbohydrates340 g

Fiber0.1 g

Sugars201 g

Total Fat17 g

Saturated Fat4.3 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol372 mg

Sodium855 mg

Potassium3495 mg

Calcium274 mg

Iron10 mg

Magnesium266 mg

Phosphorus663 mg

Zinc2.5 mg

Copper2.3 mg

Manganese4 mg

Vitamin D2 mcg

Vitamin C125 mg

Vitamin A165 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B61.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.5 mg

Folate225 mcg

Choline294 mg

Caffeine0 mg

Water398 g

As published

This recipe was extracted from Natchez recipes (1900), page 22. The excerpt below is the record exactly as published.

CREAM PIE Two cups sweet cream, two eggs beaten well, one cup granulated sugiir, one tablespoon cornstarch, one-fourth teaspoon salt, one-half teaspoon vanilla

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