vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pie
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
714Calories
16 gProtein
131 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories714 kcal
Protein16 g
Carbohydrates131 g
Fiber0.1 g
Sugars124 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium733 mg
Calcium601 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus493 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 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
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water430 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 101. The excerpt below is the record exactly as published.
Custard Pie. — To half a cup granulated sugar add one tablespoonful of cornstarch, mix well, stir it into two cups of milk, boiling hot, and simmer five minutes. When cool add three well-beaten eggs and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.