Custard Pie
From Purity flour cookbook, 1917
Boiling the milk enhances the flavor.
Presented as published in 1917. 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
364Calories
12 gProtein
54 gCarbs
12 gFat
Full nutrition (30 nutrients)
Calories364 kcal
Protein12 g
Carbohydrates54 g
Sugars55 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium139 mg
Potassium549 mg
Calcium450 mg
Iron0 mg
Magnesium44 mg
Phosphorus369 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline65 mg
Water322 g
As published
This recipe was extracted from Purity flour cookbook (1917) by E. Warner, page 18. The excerpt below is the record exactly as published.
CUSTARD PIE - eggs. 3 tablespoons sugar. Pinch of salt. \\ cups milk. Nutmeg. Boil milk, add sugar. Eemove from stove and cool. Add eggs well beaten. Line pie-tin with pastry and add custard. Sprinkle with nutmeg. The boiling of the milk adds to the flavor of the custard. Bake in a quick oven at first to set the rim. Decrease the heat afterwards, as ^gg and milk in combination need to be cooked at low temperature. PUMPKIN PIE li cups steamed and strained pumpkin. § cup brown sugar. 1 teaspoon cinnamon. \ teaspoon ginger. \ teaspoon salt. 2 eggs
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