Custard Pie

Name: Custard Pie
Ingredients: Three well beaten eggs; three tablespoons sugar; a little salt; milk enough to fill a crust

From The Pennsylvania German cook book, 1902

Mrs. Clara Norton.

Presented as published in 1902. 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

360Calories

19 gProtein

39 gCarbs

14 gFat

Full nutrition (34 nutrients)

Calories360 kcal

Protein19 g

Carbohydrates39 g

Fiber0 g

Sugars38 g

Total Fat14 g

Saturated Fat4.7 g

Monounsaturated Fat5.5 g

Polyunsaturated Fat2.9 g

Omega-30.1 g

Cholesterol558 mg

Sodium213 mg

Potassium208 mg

Calcium84 mg

Iron2.6 mg

Magnesium18 mg

Phosphorus297 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A240 mcg

Vitamin E1.6 mg

Vitamin K0.5 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate71 mcg

Choline441 mg

Caffeine0 mg

Water114 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 15. The excerpt below is the record exactly as published.

custard pie. S. K. CUSTARD PIE. Three well beaten eggs, three table¬ spoons sugar, a little salt, and milk enough to fill a crust

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