Sugar Cream Pie
From Wilkes County Home Demonstration Club cook book, 1947
Recipe by Mrs. Avery Whittington, Ronda Club
Presented as published in 1947. 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
3160Calories
4 gProtein
656 gCarbs
84 gFat
Full nutrition (33 nutrients)
Calories3160 kcal
Protein4.4 g
Carbohydrates656 g
Fiber0 g
Sugars642 g
Total Fat84 g
Saturated Fat36 g
Monounsaturated Fat13 g
Polyunsaturated Fat0 g
Cholesterol244 mg
Sodium225 mg
Potassium1079 mg
Calcium661 mg
Iron4.7 mg
Magnesium72 mg
Phosphorus133 mg
Zinc0.6 mg
Copper0.3 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K4.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.9 mg
Folate6.6 mcg
Choline15 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 51. The excerpt below is the record exactly as published.
SUGAR CREAM PIE 3 eggs iT. butter 3% cup cream 3 cups brown sugar LY. flour 1 T. lemon extract Mix together all ingredients. Pour into unbaked pie shell and bake in moderate oven 375 F. until done. Mrs. Quincy Whittington Fairplains Club RHUBARB CUSTARD PIE % cup sugar 1% t. salt 4 cup white syrup 1 T. melted butter or margarine % lb. rhubarb (3 cups) Zal.corn starch 1 ege Line a~9-inch pie pan with pastry. Wash. rhubarb and cut into 1 inch lengths. Place rhubarb in pie shell. Combine sugar, corn starch and salt. Add egg and beat well. Add syrup and melted butter. Pour over rhubarb. Roll out remaining pastry. Cut in narrow strips. Arrange lattice of pastry strips across top. Bake in hot oven 15 minutes; reduce heat and bake 30 minutes. Mrs. Ralph Wooten Millers Creek Club PECAN PIE 1% cup butter 3 eggs 1 cup light corn syrup 1% t. vanilla 1% cup brown sugar 14 t. salt . 1% cup milk 1 cup chopped pecans Cream butter and sugar, then add - other ingredients and mix well. Line pie plate with plain pastry, pour in filling and bake 40 minutes in mod- erate oven. Chill. Serve with whipped cream. Mrs. Jack Wagoner Millers Creek Club RHUBARB PIE 3 cups rhubarb, uncooked %4 cup butter 1 cup sugar Cook rhubarb. Add butter and su- gar. Turn in uncooked pie shell and bake until brown. : Mrs. E. F., Edwards Ronda Club , ICE BOX LEMON PIE 1 1-3 cups sweetened condensed milk 1% t. lemon extract 2 T. sugar le cup lemon juice 2 eggs Crumb crust Blend milk, lemon juice, lemon ex- tract and egg yolks. Pour into chilled crumb crust or baked pie sheil. Cover with meringue, made by beating egg whites until foamy and adding sugar gradually, beating until stiff. Bake in slow oven 15 minutes. Mrs. T. G. Johnson Abshers Club SUGAR CREAM PIF: Mix 3 cups brown sugar 3 eggs 34 cup cream Te LOuUr 2 T. butter 1 T. lemon flavoring
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