Custard Pie
From The Carbon County cook book, 1926
Submitted by MRS. S. M. BLISS.
Presented as published in 1926. 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
353Calories
20 gProtein
33 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein20 g
Carbohydrates33 g
Fiber0 g
Sugars26 g
Total Fat14 g
Saturated Fat4.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium214 mg
Potassium225 mg
Calcium86 mg
Iron3.1 mg
Magnesium21 mg
Phosphorus306 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 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)0.7 mg
Folate83 mcg
Choline441 mg
Caffeine0 mg
Water117 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 21. The excerpt below is the record exactly as published.
Custard Pie. Beat the yolks of 3 eggs to a cream, stir thor- oughly 1 tablespoon sifted flour into 2 tablespoons sugar, then add this to the yolks, 1 teaspoon vanilla, pinch of salt and a little nut- — meg. Then add the beaten whites of eggs and a pint of scalded milk
Cook this with the app: pantry check, scaling, and the assistant.