Custard Pie
From Domestic science (1914 text-book), 1914
A more tender crust may be made by using part butter and part lard.
Presented as published in 1914. 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
530Calories
18 gProtein
63 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories530 kcal
Protein18 g
Carbohydrates63 g
Fiber0 g
Sugars13 g
Total Fat28 g
Saturated Fat7.3 g
Monounsaturated Fat6.9 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol41 mg
Sodium43 mg
Potassium247 mg
Calcium144 mg
Iron3.5 mg
Magnesium30 mg
Phosphorus177 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A34 mcg
Vitamin E1.1 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate100 mcg
Choline26 mg
Caffeine0 mg
Water149 g
As published
This recipe was extracted from Domestic science (1914 text-book) (1914) by Bertha J. Hoisington Austin, page 59. The excerpt below is the record exactly as published.
Custard Pie Materials used: Pie crust: } c flour I tb lard f tb butter salt water Filling: 7 tb milk salt 1 egg yolk and ^ white 1 tp sugar nutmeg or cinnamon Meringue i egg white
Cook this with the app: pantry check, scaling, and the assistant.