vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Custard Pie
From Consult me, 1902
Serves 2
Presented as published in 1902. 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
414Calories
26 gProtein
26 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories414 kcal
Protein26 g
Carbohydrates26 g
Fiber0 g
Sugars24 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat6.1 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol337 mg
Sodium292 mg
Potassium840 mg
Calcium642 mg
Iron1.5 mg
Magnesium68 mg
Phosphorus645 mg
Zinc3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1 mg
Niacin (B3)0.8 mg
Folate42 mcg
Choline307 mg
Caffeine0 mg
Water487 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 185. The excerpt below is the record exactly as published.
CUSTARD PIE.— Boil a quart of milk with the rind of a lemon. Strain it, and then boil. Mix a tablespoonful of flour smoothly with two of milk, and stir it into the boiling milk. Boil a minute, constantly stirring ; take off, and when cool, add three beaten eggs
Cook this with the app: pantry check, scaling, and the assistant.