vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Apricot Custard Pie
From Farm and home cook book and housekeeper's assistant, 1907
Serves 1
Serve cold.
Presented as published in 1907. 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
574Calories
13 gProtein
109 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories574 kcal
Protein13 g
Carbohydrates109 g
Fiber0.1 g
Sugars101 g
Total Fat9.8 g
Saturated Fat3.1 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium144 mg
Potassium147 mg
Calcium58 mg
Iron1.8 mg
Magnesium13 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water79 g
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 49. The excerpt below is the record exactly as published.
Apricot Custard Pie Line a deep pie plate with custard. Put in a layer of juicy stewed apricots, and bake quickly. Meanwhile put 1% cups rich milk on to heat in a double boiler. Moisten I tablesp corn starch with a little cold milk and stir into the hot milk. Beat the yolks of 2 eggs with a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.