Custard Pie

Name: Custard Pie
Ingredients: Yolks of 5 eggs; 6 tablespoons sugar; 2 cups milk; 1 teaspoon butter; 2 tablespoons flour or cornstarch; Flavor to taste

From The Fredericksburg home kitchen cook book, 1921

Presented as published in 1921. 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

916Calories

29 gProtein

115 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories916 kcal

Protein29 g

Carbohydrates115 g

Fiber0.1 g

Sugars99 g

Total Fat42 g

Saturated Fat17 g

Monounsaturated Fat13 g

Polyunsaturated Fat4.1 g

Omega-30.1 g

Cholesterol987 mg

Sodium229 mg

Potassium827 mg

Calcium711 mg

Iron2.4 mg

Magnesium63 mg

Phosphorus827 mg

Zinc4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D9.3 mcg

Vitamin C0 mg

Vitamin A480 mcg

Vitamin E2.4 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.1 mg

Niacin (B3)0.5 mg

Folate124 mcg

Choline784 mg

Caffeine0 mg

Water476 g

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 28. The excerpt below is the record exactly as published.

Custard Pie. Yolks of 5 eggs; 6 tablespoons sugar; 2 cups milk; 1 teaspoon butter; 2 tablespoons flour or cornstarch. Flavor to taste

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