Cream Pie, No. 2

Name: Cream Pie, No. 2
Ingredients: one-half cup sugar; one tablespoon butter; two eggs; two cups cream or milk; two tablespoons flour

From The Pennsylvania German cook book, 1902

Mrs. Dr. Ricksecker.

Presented as published in 1902. 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

587Calories

14 gProtein

113 gCarbs

21 gFat

Full nutrition (34 nutrients)

Calories587 kcal

Protein14 g

Carbohydrates113 g

Fiber0 g

Sugars101 g

Total Fat21 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol403 mg

Sodium145 mg

Potassium164 mg

Calcium62 mg

Iron2.7 mg

Magnesium17 mg

Phosphorus217 mg

Zinc1.4 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.2 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)1.1 mg

Folate72 mcg

Choline294 mg

Caffeine0 mg

Water80 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 15. The excerpt below is the record exactly as published.

CREAM PIE, NO. 2. One-lialf cup sugar, one tablespoon butter, two eggs, two cups cream or milk, two tablespoons flour. Beat sugar and butter to a cream. Mix flour with milk, then add the well beaten eggs. Bake as custard. Cover with icing. Flavor to taste. Mrs. Dr. Ricksecker. ORANGE CREAM PIE. Take the yolks of two eggs, one-half cup sugar

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