Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard Pie
From The household (of the Detroit free press), 1886
Serves 2
Presented as published in 1886. 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
361Calories
17 gProtein
41 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories361 kcal
Protein17 g
Carbohydrates41 g
Fiber0.7 g
Sugars39 g
Total Fat15 g
Saturated Fat6.2 g
Monounsaturated Fat4.6 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol387 mg
Sodium189 mg
Potassium332 mg
Calcium212 mg
Iron1.9 mg
Magnesium32 mg
Phosphorus328 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3.2 mcg
Vitamin C0.1 mg
Vitamin A199 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B121.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.2 mg
Folate49 mcg
Choline316 mg
Caffeine0 mg
Water184 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 453. The excerpt below is the record exactly as published.
APPLE CUSTARD PIE. Scald the milk and let it cool. Grate some sweet apples. Take two- thirds of a cup of powdered sugar, four well-beaten eggs, one cup of milk, one-fourth of a nutmeg. Line an earthen pie-dish with a rich crust
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