vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pie
From The Landmarks club cook book, 1903
Serves 2
Recipe attributed to Miss Whitaker.
Presented as published in 1903. 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
675Calories
17 gProtein
120 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories675 kcal
Protein17 g
Carbohydrates120 g
Fiber0.1 g
Sugars112 g
Total Fat15 g
Saturated Fat6.9 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol308 mg
Sodium201 mg
Potassium471 mg
Calcium343 mg
Iron1.4 mg
Magnesium39 mg
Phosphorus396 mg
Zinc2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D3.8 mcg
Vitamin C0 mg
Vitamin A198 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate35 mcg
Choline264 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 85. The excerpt below is the record exactly as published.
CREAM PIE. Three eggs (yolks), one pint of milk, one cup of sugar, two tablespoonfuls of cornstarch. Beat together sugar, yolks of eggs and cornstarch. After milk has come to a boil stir in the mixture. Add a pinch of salt
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