Custard Pie
From Canadian cook book, 1924
Temperature—450°F. for 10 mins., reduce to 325°F.
Presented as published in 1924. 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
562Calories
13 gProtein
103 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories562 kcal
Protein13 g
Carbohydrates103 g
Fiber0.5 g
Sugars102 g
Total Fat11 g
Saturated Fat3.7 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium2477 mg
Potassium159 mg
Calcium64 mg
Iron1.9 mg
Magnesium18 mg
Phosphorus203 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C0.1 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.3 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate49 mcg
Choline294 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 72. The excerpt below is the record exactly as published.
CUSTARD PIE. 2 eggs. c. sugar. li T. salt. 13^ c. hot milk. 14: T. vanilla, or Few gratings nutmeg
Cook this with the app: pantry check, scaling, and the assistant.