Custard Pie
From Household science and arts, 1913
Presented as published in 1913. 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
1079Calories
16 gProtein
224 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories1079 kcal
Protein16 g
Carbohydrates224 g
Fiber0.5 g
Sugars224 g
Total Fat17 g
Saturated Fat9.7 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium1354 mg
Potassium744 mg
Calcium607 mg
Iron0.2 mg
Magnesium63 mg
Phosphorus497 mg
Zinc2.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D4.7 mcg
Vitamin C0.1 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate1.8 mcg
Choline87 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from Household science and arts (1913) by Josephine Morris, page 59. The excerpt below is the record exactly as published.
1 c. milk (scalded) RECIPE 246. • CUSTARD PIE 2 eggs Line a plate with pastry as for squash i c. sugar pie. Scald the milk. Beat the eggs J ts. salt slightly ; add the sugar, salt, and milk. Spk. grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.