Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard Pie
From The national course in home economics, 1917
Serves 6
Flavor with nutmeg.
Presented as published in 1917. 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
286Calories
8 gProtein
49 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories286 kcal
Protein8.4 g
Carbohydrates49 g
Fiber1 g
Sugars47 g
Total Fat7.3 g
Saturated Fat3.3 g
Monounsaturated Fat2.1 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol139 mg
Sodium94 mg
Potassium297 mg
Calcium173 mg
Iron0.7 mg
Magnesium22 mg
Phosphorus197 mg
Zinc1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D1.8 mcg
Vitamin C3 mg
Vitamin A94 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline122 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 149. The excerpt below is the record exactly as published.
APPLE CUSTARD PIE. Three cups of milk, four eggs and one cup of sugar, two cups of thick stewed sour apples
Cook this with the app: pantry check, scaling, and the assistant.