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Custard Pie

Name: Custard Pie
Yield: 6 servings
Ingredients: One pint rich milk; 2^^ tablespoons granulated sugar; 2 eggs; a pinch of salt; flavor with vanilla or nutmeg

From Kentucky receipt book, 1903

Serves 6

Double recipe for 2 pies.

Presented as published in 1903. 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

46Calories

2 gProtein

6 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories46 kcal

Protein2.1 g

Carbohydrates5.5 g

Fiber0.1 g

Sugars5.3 g

Total Fat1.7 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol62 mg

Sodium24 mg

Potassium24 mg

Calcium10 mg

Iron0.3 mg

Magnesium2.7 mg

Phosphorus34 mg

Zinc0.2 mg

Copper0 mg

Manganese0 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A27 mcg

Vitamin E0.2 mg

Vitamin K0.1 mcg

Vitamin B60 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0 mg

Folate8.1 mcg

Choline49 mg

Caffeine0 mg

Water13 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 129. The excerpt below is the record exactly as published.

Custard Pie. One pint rich milk, 2^^ tablespoons granulated sugar, 2 eggs, flavor with vanilla or nutmeg, a pinch of salt

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