Raspberry Pie, Creamed
From The Memorial Hall cook book, 1919
After baking, cover the berries with the creamed mixture and sift with powdered sugar.
Presented as published in 1919. 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
236Calories
11 gProtein
48 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein11 g
Carbohydrates48 g
Fiber6 g
Sugars34 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium6.1 mg
Potassium258 mg
Calcium34 mg
Iron1.1 mg
Magnesium32 mg
Phosphorus42 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C25 mg
Vitamin A5.6 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.9 mg
Folate39 mcg
Choline0 mg
Caffeine0 mg
Water197 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 23. The excerpt below is the record exactly as published.
Raspberry Pie, Creamed Fill a rich crust % full of red raspberries. Sprinkle with granu- lated sugar, and add a top crust, rubbing the edges of both crusts with butter to prevent their sticking together. Thicken a cupful of hot milk with 1 tsp. cornstarch, wet with cold milk. Add 2 tblsps. sugar, remove from fire, and when cool, fold in the stiffened whites of 3 eggs
Cook this with the app: pantry check, scaling, and the assistant.