Americandessertvegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Strawberry Cream Pie
From The Hotel St. Francis cook book, 1919
Serves 8
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
27Calories
0 gProtein
3 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories27 kcal
Protein0.4 g
Carbohydrates3.5 g
Fiber0.2 g
Sugars0.7 g
Total Fat1.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.3 g
Cholesterol0 mg
Sodium26 mg
Potassium11 mg
Calcium0.3 mg
Iron0.1 mg
Magnesium1.2 mg
Phosphorus7.8 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0.5 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate5.8 mcg
Choline1 mg
Caffeine0 mg
Water0.9 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 114. The excerpt below is the record exactly as published.
Strawberry cream pie. Line a plate with pie dough and bake it. (Put some white beans in the pie so it will not lose its shape while baking. When done remove the beans.) Place a handful of biscuit crumbs in the bottom, and fill with strawberries. Dust with powdered sugar, and garnish with whipped cream
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