Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pie | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of milk
- two tablespoons of corn t
- three tablespoons of sugar
- two tablespoons of brov sugar
- one cup sugar
- one pint hot milk
- one pint flour
- two eggs
- one pie
- one-half nile cup corn starch
- one-half teacup lard
- one-quarter tea- cup ice water
Directions
One pint of milk, scalded; two tablespoons of corn t. starch, three tablespoons of sugar, yolks of two eggs. thre Wet the starch with a little cold milk; beat the eggs spoc and sugar until light, and stir the whole into the scald- pep] ing milk. Flavour with lemon or vanilla, and set aside x to cool. Line a plate with pie crust and bake; fill it pum with cream, and cover it with frosting made of the salt, whites of eggs, beaten dry, with two tablespoons of brov sugar. Bake a delicate brown. cutt:
and CREAM PIE ELEGANTE. ~ . stov
For one pie, beat together one cup sugar, one-half nile
cup corn starch, two eggs. Stir into one pint hot milk; : thro
when well cooked and cool, flavour and put between ae crusts that have been baked and are cold. ie CRUST FOR CREAM PIE. Swe
One pint flour, one-half teacup lard, one-quarter tea- cup ice water, teaspoon salt. Bake upper and lower crusts in separate plates, and put the cream between.