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Custard Pie
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
394Calories
23 gProtein
33 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories394 kcal
Protein23 g
Carbohydrates33 g
Fiber0 g
Sugars24 g
Total Fat19 g
Saturated Fat9.1 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol323 mg
Sodium246 mg
Potassium668 mg
Calcium494 mg
Iron2 mg
Magnesium56 mg
Phosphorus530 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D5 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.2 mg
Folate54 mcg
Choline286 mg
Caffeine0 mg
Water380 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 355. The excerpt below is the record exactly as published.
CUSTARD PIE.— Beat together 3 tablespoons of flour and 1 tablespoon of sugar; add 3 beaten eggs, reserving the white of 1 for the top, 3 cups milk, and grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.