Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard Pie
From The Cook County cook book, 1912
Serves 3
Presented as published in 1912. 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
259Calories
1 gProtein
61 gCarbs
3 gFat
Full nutrition (33 nutrients)
Calories259 kcal
Protein1 g
Carbohydrates61 g
Fiber4.1 g
Sugars52 g
Total Fat3.4 g
Saturated Fat2.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3235 mg
Potassium193 mg
Calcium27 mg
Iron0.4 mg
Magnesium23 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C7.5 mg
Vitamin A4 mcg
Vitamin E0.1 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.3 mg
Folate6.3 mcg
Choline6.9 mg
Caffeine0 mg
Water157 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 352. The excerpt below is the record exactly as published.
APPLE ,CUSTARD PIE.— Grate 1 large apple or 2 small ones; add J^ cup sugar, or more if apples are tart, as quickly as possible, to keep from getting dark; add 1 beaten tgg^ salt and nutmeg
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