Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard Pie
From The new practical housekeeping, 1890
Serves 16
Makes two or three pies.
Presented as published in 1890. 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
243Calories
5 gProtein
25 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories243 kcal
Protein5.2 g
Carbohydrates25 g
Fiber1.7 g
Sugars20 g
Total Fat14 g
Saturated Fat7.7 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol107 mg
Sodium56 mg
Potassium208 mg
Calcium124 mg
Iron0.5 mg
Magnesium15 mg
Phosphorus122 mg
Zinc0.6 mg
Copper0 mg
Manganese0 mg
Vitamin D1 mcg
Vitamin C17 mg
Vitamin A53 mcg
Vitamin E0.3 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.2 mg
Folate12 mcg
Choline67 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 415. The excerpt below is the record exactly as published.
cup sugar and tablespoon butter to each pie, strewing sugar over, and also the butter cut in bits. Bake in one crust until apples are done and serve with cream. Rich and delicious. Lemon Apple-pie. — One cup chopped apples, grated rind and chopped pulp of one lemon, cup sugar and a well-teaten egg. Bake in two crusts, or one and cover with a meringue. Apple-Ctistard-pie. — Beat yolks of six eggs with cup sugar; add three cups cold stewed and pulped apples with a quart milk, or pint each cream and milk^ season with grated orange peel
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