vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pie
From Buckeye cookery, 1892
Serves 2
Without the crust, this makes a delicious baked custard.
Presented as published in 1892. 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
568Calories
32 gProtein
49 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories568 kcal
Protein32 g
Carbohydrates49 g
Fiber0 g
Sugars49 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol523 mg
Sodium363 mg
Potassium904 mg
Calcium670 mg
Iron2.2 mg
Magnesium73 mg
Phosphorus740 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A356 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline454 mg
Caffeine0 mg
Water525 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 121. The excerpt below is the record exactly as published.
one quart good rich milk in a tin-pan set in a skillet of hot. water; take five eggs, four large tablespoons sugar, and a little salt, beat sugar and eggs a little, and pour in the milk; flavor to. suit the taste and have oven hot when put in to bake. Then cook slowly so as not to boil, as that spoils it; test with a knife, when. done it will not stick to blade. Without the crust, this makes a. delicious baked custard. Bake in a deep tin—Mrs. C. B. Boody, Kirkhoven, CusTARD PIr. For a large pie, take three eggs, one pint of milk, half cup sugar, and flavor. The crust for custard pie
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