vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Cream Pie (Tourte au Flan a la Creme)
From The Swedish, French, American cook book, 1918
Serves 2
Presented as published in 1918. 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
646Calories
21 gProtein
95 gCarbs
18 gFat
Full nutrition (35 nutrients)
Calories646 kcal
Protein21 g
Carbohydrates95 g
Fiber0.1 g
Sugars87 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium236 mg
Potassium506 mg
Calcium357 mg
Iron1.8 mg
Magnesium41 mg
Phosphorus446 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Alcohol4.6 g
Water301 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 566. The excerpt below is the record exactly as published.
Custard Cream Pie ( Tourte au Flan a la Creme ) Make a pie crust [see recipe: Pie Crust]. Line a pie plate, bake in oven until golden brown, fill. Filling. Two cups milk, two tablespoons cornstarch, two tablespoons brandy, four eggs, a pinch of salt, three-quarters cup sugar
Cook this with the app: pantry check, scaling, and the assistant.