Custard Pie

Name: Custard Pie
Ingredients: 14 master recipe for Pastry (page 33); 3 eggs; 44 cup sugar; 1 teaspoon salt; 1 teaspoon vanilla extract; 2 cups milk, scalded slightly

From Royal cook book, 1930

Makes 1 eight-inch pie.

Presented as published in 1930. 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

814Calories

17 gProtein

134 gCarbs

24 gFat

Full nutrition (34 nutrients)

Calories814 kcal

Protein17 g

Carbohydrates134 g

Fiber0.4 g

Sugars124 g

Total Fat24 g

Saturated Fat11 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol58 mg

Sodium2644 mg

Potassium756 mg

Calcium605 mg

Iron0.7 mg

Magnesium62 mg

Phosphorus508 mg

Zinc2.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.3 mg

Vitamin K3.4 mcg

Vitamin B60.3 mg

Vitamin B122.6 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)1.3 mg

Folate15 mcg

Choline88 mg

Caffeine0 mg

Water434 g

As published

This recipe was extracted from Royal cook book (1930) by Standard Brands Incorporated, page 36. The excerpt below is the record exactly as published.

Custard Pie 14 master recipe for Pastry (page 33) 3 eggs 44 cup sugar 1 teaspoon salt 1 teaspoon vanilla extract 2 cups milk, scalded slightly

Cook this with the app: pantry check, scaling, and the assistant.