Custard Pie
From The universal cookery book, 1887
Presented as published in 1887. 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
389Calories
16 gProtein
48 gCarbs
16 gFat
Full nutrition (30 nutrients)
Calories389 kcal
Protein16 g
Carbohydrates48 g
Sugars49 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium185 mg
Potassium732 mg
Calcium600 mg
Iron0 mg
Magnesium58 mg
Phosphorus492 mg
Zinc2 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Water429 g
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 71. The excerpt below is the record exactly as published.
CUSTARD PIE. 183 together, adding squash and milk. Season with cin- namon, nutmeg, and allspice, to suit the taste. Bake till well done.” Custard Pie. “Take three eggs beaten thoroughly, two heap- ing tablespoonfuls of white sugar, one pint of milk, nutmeg to suit the taste, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.