Whipped Cream Pie

Name: Whipped Cream Pie
Ingredients: Bake a rich pie crust; a cupful of cream; sweeten with powdered sugar; flavor with vanilla; with blanched chopped almonds or other nuts added

From The Memorial Hall cook book, 1919

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

818Calories

5 gProtein

10 gCarbs

83 gFat

Full nutrition (32 nutrients)

Calories818 kcal

Protein4.7 g

Carbohydrates9.5 g

Fiber0 g

Sugars0.6 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium49 mg

Potassium234 mg

Calcium144 mg

Iron0 mg

Magnesium15 mg

Phosphorus134 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0 mcg

Caffeine0 mg

Water139 g

As published

This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 24. The excerpt below is the record exactly as published.

Whipped Cream Pie Bake a rich pie crust, and when cool spread with a layer of currant or other jelly. Whip a cupful of cream, sweeten with powdered sugar, flavor with vanilla, and spread over the jelly. The pie may be varied by filling with whipped cream alone, or with blanched chopped almonds or other nuts added

Cook this with the app: pantry check, scaling, and the assistant.