Custard Pie
From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895
Presented as published in 1895. 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
593Calories
29 gProtein
62 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories593 kcal
Protein29 g
Carbohydrates62 g
Fiber0.5 g
Sugars62 g
Total Fat26 g
Saturated Fat13 g
Monounsaturated Fat7.1 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol430 mg
Sodium328 mg
Potassium878 mg
Calcium660 mg
Iron1.8 mg
Magnesium74 mg
Phosphorus695 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0.1 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.6 mg
Folate49 mcg
Choline381 mg
Caffeine0 mg
Water506 g
As published
This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 55. The excerpt below is the record exactly as published.
flavor with nutmeg or vanilla. Great care should be taken not to bake any T40 The Quicn Cook Book custard too long, as it will soon turn to whey, after it is at boiling point. Custard Pie, To one pint of milk add two beaten eggs with three tablespoons of sugar, a dust of salt
Cook this with the app: pantry check, scaling, and the assistant.