Custard Pie
From The art of cooking, 1880
Serve cold or hot. Cool immediately if desired cold to prevent the crust from soaking.
Presented as published in 1880. 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
549Calories
31 gProtein
47 gCarbs
26 gFat
Full nutrition (34 nutrients)
Calories549 kcal
Protein31 g
Carbohydrates47 g
Fiber0.2 g
Sugars46 g
Total Fat26 g
Saturated Fat12 g
Monounsaturated Fat8 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol602 mg
Sodium352 mg
Potassium760 mg
Calcium536 mg
Iron2.7 mg
Magnesium64 mg
Phosphorus669 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.5 mcg
Vitamin C0 mg
Vitamin A357 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B123.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.5 mg
Folate71 mcg
Choline506 mg
Caffeine0 mg
Water436 g
As published
This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 83. The excerpt below is the record exactly as published.
Custard Pie. — Three eggs, three gills of milk, one ounce of sugar, one- half teaspoonful of grated nutmeg. Line a pie tin with the pie crust, see page 185, and putting the eggs and sugar into a bowl beat them together until the eggs become very light. Add to this the milk, and pour all into the crust lined pie tin, place the whole in a moderate oven, and bake the pie for half an hour. When done, grate over the surface the nutmeg, and serve cold or hot as the taste may suggest, although cus- tard pie should be cooled at once if desired cold, as the crust soaks with standing, and becomes unpalatable. Pumpkin Pie. — One-half of a pumpkin, three eggs, one pint of milk, one-half teaspoonful of grated nutmeg
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Cook this with the app: pantry check, scaling, and the assistant.