Custard Pie

Name: Custard Pie
Ingredients: Line and rim deep plates with pastry; a teacupful of sugar; four eggs; one quart of milk; a pinch of salt

From The housekeeper's companion, 1883

A thin custard pie being very poor.

Presented as published in 1883. 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

706Calories

33 gProtein

56 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories706 kcal

Protein33 g

Carbohydrates56 g

Fiber0.4 g

Sugars47 g

Total Fat39 g

Saturated Fat20 g

Monounsaturated Fat10 g

Polyunsaturated Fat3.2 g

Omega-30.1 g

Cholesterol117 mg

Sodium495 mg

Potassium1478 mg

Calcium1201 mg

Iron0.7 mg

Magnesium119 mg

Phosphorus1000 mg

Zinc4.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D9.4 mcg

Vitamin C0 mg

Vitamin A312 mcg

Vitamin E0.6 mg

Vitamin K3.4 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.4 mg

Niacin (B3)1.8 mg

Folate15 mcg

Choline175 mg

Caffeine0 mg

Water861 g

As published

This recipe was extracted from The housekeeper's companion (1883), page 135. The excerpt below is the record exactly as published.

Custard Pie. — Line and rim deep plates with pastry, a thin custard pie being very poor. Beat together a teacupful of sugar, four eggs, and a pinch of salt, and mix slowly with one quart of milk

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