vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pie
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 16
This will make two pies.
Presented as published in 1901. 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
83Calories
3 gProtein
9 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories83 kcal
Protein3.4 g
Carbohydrates9.2 g
Fiber0 g
Sugars7.8 g
Total Fat3.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.2 mg
Potassium0.2 mg
Calcium0.1 mg
Iron0 mg
Magnesium0.1 mg
Phosphorus0.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water17 g
Estimated from matched ingredients across 16 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 61. The excerpt below is the record exactly as published.
Custard Pie. — One-half cup .sugar, one quart rich milk, two tablespoonfuls corn starch, yolks of four eggs. Put on stove and stir until thick. Beat whites of four eggs to stiff" froth, add two tablespoonfuls sugar
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