vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cream Pies
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
Finish like the Lemon Meringue Pie.
Presented as published in 1907. 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
704Calories
18 gProtein
109 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories704 kcal
Protein18 g
Carbohydrates109 g
Fiber0.2 g
Sugars91 g
Total Fat30 g
Saturated Fat10 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol551 mg
Sodium149 mg
Potassium541 mg
Calcium461 mg
Iron1.4 mg
Magnesium42 mg
Phosphorus509 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.6 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.4 mg
Folate66 mcg
Choline430 mg
Caffeine0 mg
Water313 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 21. The excerpt below is the record exactly as published.
CREAM PIES. One quart of milk, eight yolks, eight ounces of sugar, two ounces of cornstarch, one ounce of bntter
Cook this with the app: pantry check, scaling, and the assistant.