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Cream Pies

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United States

Known as an American recipe, with similar versions prepared across other nations.

Ingredients 10 ingredients

  1. a quart of sweet cream
  2. Water
  3. a saltspoonful of sah
  4. Nutmeg
  5. Rub
  6. two tablespoonfuls of sugar is enough
  7. Cut
  8. Pumpkin
  9. Must
  10. a teaspoonful of the extract of lemon
Contains Milk Read from the ingredients, not verified. Check labels.

Possible health benefits

General information, not medical advice.

  1. Pumpkin High in vitamin A · Source of potassium · Source of protein

    High in vitamin A · 426 µg per 100 g, 53% of the reference intake per 100 g

    • Vitamin A contributes to normal iron metabolism.
    • Vitamin A contributes to the maintenance of normal mucous membranes.
    • Vitamin A contributes to the maintenance of normal skin.
    3 more authorised claims
    • Vitamin A contributes to the maintenance of normal vision.
    • Vitamin A contributes to the normal function of the immune system.
    • Vitamin A has a role in the process of cell specialisation.

    Vitamin A is a fat-soluble vitamin that is naturally present in many foods. Vitamin A is important for normal vision, the immune system, reproduction, and growth and development. NIH fact sheet

    Source of potassium · 340 mg per 100 g, 17% of the reference intake per 100 g

    • Potassium contributes to normal functioning of the nervous system.
    • Potassium contributes to normal muscle function.
    • Potassium contributes to the maintenance of normal blood pressure.

    Potassium is a mineral found in many foods. Your body needs potassium for almost everything it does, including proper kidney and heart function, muscle contraction, and nerve transmission. NIH fact sheet

    Source of protein · 1.0 g per 100 g, 15% of the energy from protein

    • Protein contributes to a growth in muscle mass.
    • Protein contributes to the maintenance of muscle mass.
    • Protein contributes to the maintenance of normal bones.

    Nutrients per 100 g of “Pumpkin, raw”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).

Cook safely

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

  • Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
  • Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Method

  1. Scald a quart of sweet cream, beat four or five eges light, then stir them into the scalding cream ;
  2. add a saltspoonful of sah, a teaspoonful of the extract of lemon or peacli water, and half a nutmeg grated, if liked ;
  3. sweeten to taste, (about two tablespoonfuls of sugar is enough,) have fiat pie dishes, with nearly perpendicular sides rub them over with a bit of sponge di[)pe(l in melted butler, line them with pie paste rolled (juite thin, set them in a quick oven for ten minutes, then put in the cream nearly to fill them, and bake for half an hour.
  4. These pies, and also pumpkin and custard pies, may be very prettily ornamented, when half baked, V^'ith flowers, stars, or letters, cut from thin rolled paste;
  5. if letters or love-knots are used, form them of narrow strips of paste ;
  6. the cream or custard must be firm, before these are put on, otherwise they will sink.

Plating

Cookware for this recipe

  • Saucepan
  • Chef's knife
  • Grater
  • Wooden spoon