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Bakers' Custard Pie

Name: Bakers' Custard Pie
Yield: 2 servings
Ingredients: Sugar, 3 tablespoons.; Eggs, 3.; Vanilla, 1 teaspoon.; Salt to taste.; Flour, 1 tablespoon.; Milk, 2 cups.; Nutmeg, grated.

From Vegetarian Cook Book, 1904

Serves 2

Presented as published in 1904. 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

413Calories

19 gProtein

40 gCarbs

20 gFat

Full nutrition (34 nutrients)

Calories413 kcal

Protein19 g

Carbohydrates40 g

Fiber2.6 g

Sugars31 g

Total Fat20 g

Saturated Fat10 g

Monounsaturated Fat4.8 g

Polyunsaturated Fat1.7 g

Omega-30.1 g

Cholesterol308 mg

Sodium5052 mg

Potassium523 mg

Calcium369 mg

Iron2 mg

Magnesium62 mg

Phosphorus426 mg

Zinc2.3 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D3.8 mcg

Vitamin C0.4 mg

Vitamin A199 mcg

Vitamin E0.9 mg

Vitamin K0.2 mcg

Vitamin B60.3 mg

Vitamin B122 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.7 mg

Folate51 mcg

Choline265 mg

Caffeine0 mg

Water274 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 56. The excerpt below is the record exactly as published.

BAKERS' CUSTARD PIE Sugar, 3 tablespoons. Eggs, 3. Vanilla, 1 teaspoon. Salt to taste. Flour, 1 tablespoon. Milk, 2 cups. Nutmeg, grated.

Cook this with the app: pantry check, scaling, and the assistant.