Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard Pie
From Royal Victoria cook book, 1900
Serves 4
Presented as published in 1900. 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
276Calories
3 gProtein
63 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories276 kcal
Protein3.4 g
Carbohydrates63 g
Fiber1.8 g
Sugars59 g
Total Fat2.7 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol93 mg
Sodium36 mg
Potassium122 mg
Calcium32 mg
Iron0.6 mg
Magnesium7.5 mg
Phosphorus60 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C3.6 mg
Vitamin A42 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline77 mg
Caffeine0 mg
Water97 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 33. The excerpt below is the record exactly as published.
APPLE CUSTARD PIE.—Two raw apples, 1 cup sugar, 1 saltspoon cinnamon, 2 eggs, 1 cup of sweet milk
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