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German Cream Pie
From The Cook County cook book, 1912
Serves 6
Presented as published in 1912. 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
337Calories
8 gProtein
16 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories337 kcal
Protein7.7 g
Carbohydrates16 g
Fiber0 g
Sugars13 g
Total Fat27 g
Saturated Fat14 g
Monounsaturated Fat6.3 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol249 mg
Sodium84 mg
Potassium132 mg
Calcium66 mg
Iron1 mg
Magnesium10 mg
Phosphorus135 mg
Zinc0.8 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K1.6 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate26 mcg
Choline147 mg
Caffeine0 mg
Water74 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 355. The excerpt below is the record exactly as published.
GERMAN CREAM PIE.— 1^ cups of milk or cream, 3 round- ing tablespoons sugar, 1 tablespoon of flour, 3 yolks of eggs, 1^ teaspoons vanilla. Cook in double boiler until thick meringue, whites of 3 eggs, 3 tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.