vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Creamless Pie
From The new practical housekeeping, 1890
Serves 2
A cup of raisins may be added if desired.
Presented as published in 1890. 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
592Calories
18 gProtein
103 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories592 kcal
Protein18 g
Carbohydrates103 g
Fiber0 g
Sugars79 g
Total Fat13 g
Saturated Fat6.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol215 mg
Sodium165 mg
Potassium479 mg
Calcium334 mg
Iron2.7 mg
Magnesium44 mg
Phosphorus379 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.4 mg
Folate74 mcg
Choline190 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 416. The excerpt below is the record exactly as published.
Creamless Pie. — Use yolka of two eggs, two-thirds cup sugar. half cup ilour and one pint milk
Cook this with the app: pantry check, scaling, and the assistant.