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Custard Pie

Name: Custard Pie
Yield: 1 servings
Ingredients: One pint milk; three eggs; a little salt; two tablespoons sugar; a little powdered nutmeg

From The Toronto Cook Book, 1915

Serves 1

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

604Calories

35 gProtein

49 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories604 kcal

Protein35 g

Carbohydrates49 g

Fiber0 g

Sugars49 g

Total Fat30 g

Saturated Fat14 g

Monounsaturated Fat8.8 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol616 mg

Sodium398 mg

Potassium939 mg

Calcium684 mg

Iron2.6 mg

Magnesium76 mg

Phosphorus789 mg

Zinc4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A396 mcg

Vitamin E1.8 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B124 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)0.6 mg

Folate71 mcg

Choline528 mg

Caffeine0 mg

Water544 g

As published

This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 69. The excerpt below is the record exactly as published.

Custard Pie One pint milk, three eggs, a little salt, two tablespoons sugar, a little powdered nutmeg

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