vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Florence Cream Pie
From The economical cook book, 1905
Serves 8
This makes one large pie.
Presented as published in 1905. 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
145Calories
3 gProtein
29 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories145 kcal
Protein2.7 g
Carbohydrates29 g
Fiber0.8 g
Sugars26 g
Total Fat2.7 g
Saturated Fat0.9 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol70 mg
Sodium41 mg
Potassium63 mg
Calcium18 mg
Iron0.5 mg
Magnesium4.9 mg
Phosphorus43 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.4 mcg
Vitamin C13 mg
Vitamin A30 mcg
Vitamin E0.2 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline56 mg
Caffeine0 mg
Water67 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 82. The excerpt below is the record exactly as published.
Plorenoe Cream Pie. Put in a sauce-pan one cup of water and one of sugar, bring to a boil and stir in a tablespoonful of corn-starch mixed in ft little cold water ; stir it over the fire until it thickens ; grate the rinds of two lemons, take all the pulp o£P them and chop them fine, picking out the seeds ; add two beaten yolks of eggs t«i the corn-starch, then the rind and chopped lemon ; bake in a orast, and when done, cover with a meringue of the whites of the eggs and powdered sugar, beaten together to a stiff froth, and brown slightly in a quick oven. This makes one large pie. Lemon Pie, Ho. 1. One tablespoonful of butter, the same of flour heaping fill], one cup of sugar, the same of cold warier, two eggs, and the rind and juice of one lemon. Warm the butter, beat it with the sugar, add the eggs, then the flour ; beat well together, and add the lemon, and last the water. Bake in a crust
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