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Sponge Cream Pie
From The new Kentucky home cook book, 1884
Serves 2
Cream made with water and milk, thickened with egg and flour.
Presented as published in 1884. 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
852Calories
20 gProtein
180 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories852 kcal
Protein20 g
Carbohydrates180 g
Fiber0.1 g
Sugars101 g
Total Fat8.8 g
Saturated Fat2.3 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol279 mg
Sodium2762 mg
Potassium238 mg
Calcium1533 mg
Iron9.4 mg
Magnesium42 mg
Phosphorus798 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D1.5 mcg
Vitamin C0 mg
Vitamin A120 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.4 mg
Folate186 mcg
Choline221 mg
Caffeine0 mg
Water134 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 115. The excerpt below is the record exactly as published.
SPONGE CREAM PIE. Make crust for two pies. To three well-beaten eggs add one cupful of white sugar; stir well together. Take one and one-half cupful of flour and two tea-spoonfuls of baking- powder mixed thoroughly together while dry ; then add the flour thus prepared to the eggs and sugar; also one-half cup- ful of cold water. Stir all together. Lastly, add one ta- ble-spoonful of hot wat
Cook this with the app: pantry check, scaling, and the assistant.