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Mock Cream Pie
From Original White House Cookbook, 1887
Serves 2
Presented as published in 1887. 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
784Calories
19 gProtein
135 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories784 kcal
Protein19 g
Carbohydrates135 g
Fiber2.7 g
Sugars113 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol313 mg
Sodium203 mg
Potassium531 mg
Calcium368 mg
Iron2.4 mg
Magnesium65 mg
Phosphorus436 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D3.8 mcg
Vitamin C0.4 mg
Vitamin A199 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)1.3 mg
Folate64 mcg
Choline265 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 212. The excerpt below is the record exactly as published.
MOCK CREAM PIE. Take three eggs, one pint of milk, a cupful of sugar, two tablespoonfuls of cornstarch or three of flour; beat the sugar, cornstarch and yolks of the eggs together; after the milk has come to a boil, stir in the mixture and add a pinch of salt and about a teaspoonful of butter. Make cruot the same as any pie ; bake, then fill with the custard, grate ove!r a little nutmeg
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