Americandessertvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apple Custard Pie No. 2
From Original White House Cookbook, 1887
Serves 1
Presented as published in 1887. 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
467Calories
14 gProtein
50 gCarbs
22 gFat
Full nutrition (35 nutrients)
Calories467 kcal
Protein14 g
Carbohydrates50 g
Fiber2.3 g
Sugars45 g
Total Fat22 g
Saturated Fat10 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol404 mg
Sodium153 mg
Potassium341 mg
Calcium99 mg
Iron1.9 mg
Magnesium23 mg
Phosphorus247 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2.2 mcg
Vitamin C7.2 mg
Vitamin A264 mcg
Vitamin E1.5 mg
Vitamin K2.3 mcg
Vitamin B60.3 mg
Vitamin B121 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline307 mg
Caffeine0 mg
Alcohol4.2 g
Water265 g
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 208. The excerpt below is the record exactly as published.
APPLE CUSTARD PIE. No. 1. Three cupfuls of milk, four eggs and one cupful of sugar, two cupfuls of thick stewed apples, strained through a colander. Beat the whites and yolks of the eggs lightly and mix the yolks well with the apples, flavoring with nutmeg. Then beat into this the milk and, lastly, the whites. Let the crust partly bake before turning in this filling. To be baked with only the one crust, like all custard pies. APPLE CUSTARD PIE. No. 2. Select fair sweet apples, pare and grate them, and to every teacupful of the apple add two eggs well beaten, two tahlespoonfuls of fine sugar, one of melted butter, the grated rind and half the juice of one lemon, half a wine-glass of brandy and one teacupful of milk
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