Custard Pie
From The school kitchen textbook, 1915
Presented as published in 1915. 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
517Calories
19 gProtein
77 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories517 kcal
Protein19 g
Carbohydrates77 g
Fiber0.5 g
Sugars76 g
Total Fat15 g
Saturated Fat5.3 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium2547 mg
Potassium217 mg
Calcium91 mg
Iron2.8 mg
Magnesium23 mg
Phosphorus302 mg
Zinc2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0.1 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.5 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.1 mg
Folate72 mcg
Choline441 mg
Caffeine0 mg
Water114 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 112. The excerpt below is the record exactly as published.
Custard Pie 3 eggs. i tsp. nutmeg. 6 tbsp. sugar. 3 c. scalded milk. I tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.