Custard Pie
From The practical cookbook, 1917
Presented as published in 1917. 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
683Calories
21 gProtein
112 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories683 kcal
Protein21 g
Carbohydrates112 g
Fiber0 g
Sugars113 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium819 mg
Potassium509 mg
Calcium357 mg
Iron1.8 mg
Magnesium42 mg
Phosphorus444 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.3 mg
Folate47 mcg
Choline337 mg
Caffeine0 mg
Water292 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 51. The excerpt below is the record exactly as published.
Custard pie. Additional ingredients : \ tsp. vanilla, a little nutmeg. Scald the milk ; beat eggs slightly, add sugar and salt
Cook this with the app: pantry check, scaling, and the assistant.