vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pie
From Lowney's cook book, 1907
Serves 1
Presented as published in 1907. 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
488Calories
16 gProtein
73 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories488 kcal
Protein16 g
Carbohydrates73 g
Fiber0.1 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium477 mg
Potassium733 mg
Calcium601 mg
Iron0 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
Folate0.2 mcg
Choline87 mg
Caffeine0 mg
Water429 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 94. The excerpt below is the record exactly as published.
Custard Pie Use Plain or Chopped Paste. For filling, mix three eggs, one fourth cup sugar, one eighth teaspoon salt, one eighth teaspoon nutmeg, and two cups milk
Cook this with the app: pantry check, scaling, and the assistant.