vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pie
From The Toronto Cook Book, 1915
Serves 1
Presented as published in 1915. 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
735Calories
36 gProtein
61 gCarbs
39 gFat
Full nutrition (34 nutrients)
Calories735 kcal
Protein36 g
Carbohydrates61 g
Fiber5.2 g
Sugars50 g
Total Fat39 g
Saturated Fat20 g
Monounsaturated Fat9.6 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol616 mg
Sodium10102 mg
Potassium1028 mg
Calcium736 mg
Iron3.5 mg
Magnesium122 mg
Phosphorus842 mg
Zinc4.5 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D7.7 mcg
Vitamin C0.8 mg
Vitamin A397 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.9 mg
Folate90 mcg
Choline530 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 69. The excerpt below is the record exactly as published.
Custard Pie One pint milk, three eggs, a little salt, two tablespoons sugar, a little powdered nutmeg
Cook this with the app: pantry check, scaling, and the assistant.