Cream Pie No. 2

Name: Cream Pie No. 2
Ingredients: two eggs; four even tablespoons of sugar; one pint of sweet cream; flavor with nutmeg or vanilla

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Presented as published in 1895. 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

957Calories

22 gProtein

181 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories957 kcal

Protein22 g

Carbohydrates181 g

Fiber0 g

Sugars51 g

Total Fat16 g

Saturated Fat4.3 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat4.5 g

Omega-30 g

Cholesterol372 mg

Sodium269 mg

Potassium3492 mg

Calcium272 mg

Iron9.9 mg

Magnesium265 mg

Phosphorus662 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

Water397 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 54. The excerpt below is the record exactly as published.

Cream Pie No. 2. Beat two eggs well, add four even tablespoons of sugar, one pint of sweet cream, flavor with nutmeg or vanilla

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