Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard Pie
From Harper's cook book encyclopædia, 1902
Serves 6
Can be made with a lattice crust.
Presented as published in 1902. 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
274Calories
17 gProtein
28 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein17 g
Carbohydrates28 g
Fiber1.8 g
Sugars8 g
Total Fat10 g
Saturated Fat4.6 g
Monounsaturated Fat3 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol205 mg
Sodium150 mg
Potassium404 mg
Calcium231 mg
Iron1.2 mg
Magnesium28 mg
Phosphorus271 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2.6 mcg
Vitamin C0.8 mg
Vitamin A133 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.3 mg
Folate24 mcg
Choline176 mg
Caffeine0 mg
Water298 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 283. The excerpt below is the record exactly as published.
Apple Custard Pie. — Stew the ap- ples with plenty of sugar and let them cool. Mix the yolks of six eggs with a full pint of the stewed apples, season with nutmeg and cinnamon. Add a quart of milk gradually, stirring well, then add the well-beaten whites of six eggs
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