vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pie No. 2
From Magnet users cook book, 1920
Serves 16
Recipe from Mrs. T. E. Harpet, Burpee, Ontario.
Presented as published in 1920. 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
184Calories
3 gProtein
22 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories184 kcal
Protein2.5 g
Carbohydrates22 g
Fiber0 g
Sugars20 g
Total Fat9.6 g
Saturated Fat5.2 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol71 mg
Sodium28 mg
Potassium63 mg
Calcium39 mg
Iron0.2 mg
Magnesium4.8 mg
Phosphorus53 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C0 mg
Vitamin A25 mcg
Vitamin E0.1 mg
Vitamin K0.6 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate5.9 mcg
Choline39 mg
Caffeine0 mg
Water36 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 20. The excerpt below is the record exactly as published.
CREAM PIE No. 2. Three cups of new milk, 14% cups cream, 4 table- sie spoons of corn starch mixed in 1 cup of milk,4 eggs, yolks only, 2 teaspoons . of vanilla, pinch salt, 14% cups of sugar, whites of eggs for frosting. This will make 2 large or three small pies—Mrs. T. E. Harpet, Burpee, Ontario. 4 SOUR CREAM PIE. One cup of sweet milk, 1 egg, 4% teaspoon soda, ~~ -% cup of dates or raisins, % cup sour cream, 142 teaspoon cinnamon, % cup of sugar, 144 tablespoons of cornstarch
Cook this with the app: pantry check, scaling, and the assistant.