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Custard Pie
From The hearthstone; or, Life at home, 1883
Serves 2
Presented as published in 1883. 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
471Calories
26 gProtein
39 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories471 kcal
Protein26 g
Carbohydrates39 g
Fiber0 g
Sugars37 g
Total Fat23 g
Saturated Fat12 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2 g
Omega-30.1 g
Cholesterol339 mg
Sodium298 mg
Potassium863 mg
Calcium661 mg
Iron1.5 mg
Magnesium70 mg
Phosphorus660 mg
Zinc3.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.3 mcg
Vitamin C0 mg
Vitamin A281 mcg
Vitamin E1 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B123.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.1 mg
Niacin (B3)0.8 mg
Folate42 mcg
Choline310 mg
Caffeine0 mg
Water500 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 306. The excerpt below is the record exactly as published.
Custard Pie. — Boil a quart of milk with half a dozen peach- leaves or the rind of a lemon. When they have flavored the milk strain it, and set it where it will boil. Mix a tablespoonful of flour, smoothly, with a couple gf tablespoonfuls of milk, and stir it in the boiling milk. Let it boil a minute, stirring it constantly; take it from the fire, and when cool, put in three beaten eggs ; sweeten to the taste
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