vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Whipped Cream Pie
From Kentucky receipt book, 1903
Serves 8
Presented as published in 1903. 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
261Calories
1 gProtein
17 gCarbs
21 gFat
Full nutrition (33 nutrients)
Calories261 kcal
Protein1.2 g
Carbohydrates17 g
Fiber0 g
Sugars15 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat0 g
Cholesterol60 mg
Sodium12 mg
Potassium58 mg
Calcium36 mg
Iron0 mg
Magnesium3.6 mg
Phosphorus33 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water34 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 124. The excerpt below is the record exactly as published.
Whipped Cream Pie. Line a pie plate with pastry and bake quickly in hot oven. Spread with marmalade, jelly or jam. Have 1 pint cream sweetened with powdered sugar and flavored with a few drops of vanilla
Cook this with the app: pantry check, scaling, and the assistant.