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Custard Pie
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 2
Use a medium-sized plate.
Presented as published in 1914. 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
736Calories
13 gProtein
112 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories736 kcal
Protein13 g
Carbohydrates112 g
Fiber0 g
Sugars82 g
Total Fat28 g
Saturated Fat12 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat2.2 g
Omega-30 g
Cholesterol53 mg
Sodium146 mg
Potassium514 mg
Calcium398 mg
Iron0.4 mg
Magnesium45 mg
Phosphorus354 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.3 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate0.1 mcg
Choline63 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 54. The excerpt below is the record exactly as published.
CUSTARD PIE. Bake crust first and cool. 1 sq. Baker's chocolate 2 C. milk 3 eggs 3z4 C. sugar i/2 t. vanilla 2 T. cornstarch 1 T. confectioner's sugar Make custard. Cool. Use whites for meringue. Sprinkle with confectioner's sugar, brown. CUSTARD PIE. 4 eggs Crust 2-3 C. sugar 5-8 C. pastry flour 2y2 C. milk 14 t. baking powder 1-16 t. grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.