vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
New England Cream Tart Pie
From The Rural cook book, 1907
Serves 3
Greenings are good for this pie when Esopus apples are not available.
Presented as published in 1907. 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
663Calories
6 gProtein
25 gCarbs
60 gFat
Full nutrition (33 nutrients)
Calories663 kcal
Protein5.6 g
Carbohydrates25 g
Fiber0.9 g
Sugars13 g
Total Fat60 g
Saturated Fat34 g
Monounsaturated Fat13 g
Polyunsaturated Fat0.5 g
Cholesterol283 mg
Sodium39 mg
Potassium323 mg
Calcium123 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus154 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.6 mcg
Vitamin C59 mg
Vitamin A43 mcg
Vitamin E0.3 mg
Vitamin K3.8 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.2 mg
Folate20 mcg
Choline93 mg
Caffeine0 mg
Water214 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 32. The excerpt below is the record exactly as published.
New Cngland Cream Tart Pie. — Select firm Esopus apples and make as dry an apple sauce as possible, sweetened slightly and strained. For a large-sized pie use one pint of apple, one pint of thick cream, yolks of two eggs beaten stiff, and one-half of a nutmeg
Cook this with the app: pantry check, scaling, and the assistant.