Creme for Cherry Pie

Name: Creme for Cherry Pie
Ingredients: Four egg yolks; three ounces sugar; a little cinnamon; two ounces of flour; one-half pint of sour cream

From Perfection in baking, 1895

Use with a layer of stoned cherries in a pie.

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

1226Calories

24 gProtein

142 gCarbs

63 gFat

Full nutrition (26 nutrients)

Calories1226 kcal

Protein24 g

Carbohydrates142 g

Sugars85 g

Total Fat63 g

Saturated Fat25 g

Monounsaturated Fat9 g

Cholesterol125 mg

Sodium120 mg

Potassium443 mg

Calcium265 mg

Iron3.2 mg

Magnesium39 mg

Phosphorus303 mg

Zinc1.3 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin E3.8 mg

Vitamin K2.8 mcg

Vitamin B60.1 mg

Vitamin B120.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4.1 mg

Folate91 mcg

Water213 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 7. The excerpt below is the record exactly as published.

Four egg yolks, three ounces sugar, a little cinnamon, and two ounces of flour; mix all together, then add one-half pint of sour cream

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