vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pie
From Soyer's standard cookery, 1912
Serves 4
If the oven has not a good bottom heat the paste should be partially baked before putting in the custard.
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
472Calories
26 gProtein
38 gCarbs
25 gFat
Full nutrition (34 nutrients)
Calories472 kcal
Protein26 g
Carbohydrates38 g
Fiber1.1 g
Sugars31 g
Total Fat25 g
Saturated Fat12 g
Monounsaturated Fat6.8 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol337 mg
Sodium318 mg
Potassium885 mg
Calcium649 mg
Iron1.6 mg
Magnesium73 mg
Phosphorus658 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C13 mg
Vitamin A276 mcg
Vitamin E1.1 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.7 mg
Folate40 mcg
Choline309 mg
Caffeine0 mg
Water510 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 181. The excerpt below is the record exactly as published.
Custard Pie. INGREDIENTS. — Two quarts of milk, two tablespoonfuls of .sugar (or to taste) two level tablespoonfuls of cornflour, six eggs, the rind of a lemon, or other flavoring, salt, paste. METHOD. — Mix the cornflour smoothly with a little milk, simmer the remainder with the lemon rind for about twenty minutes, then remove the lemon rind and add the milk to the cornflour, stirring all the time. Replace in the stewpan, stir and cook for two or three minutes, add the sugar and two pinches of salt
Cook this with the app: pantry check, scaling, and the assistant.