Custard Pie
From Cooks in clover, 1889
Presented as published in 1889. 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
1326Calories
65 gProtein
116 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories1326 kcal
Protein65 g
Carbohydrates116 g
Fiber3.6 g
Sugars113 g
Total Fat69 g
Saturated Fat38 g
Monounsaturated Fat16 g
Polyunsaturated Fat6 g
Omega-30.2 g
Cholesterol1047 mg
Sodium734 mg
Potassium1951 mg
Calcium1345 mg
Iron5.4 mg
Magnesium159 mg
Phosphorus1525 mg
Zinc7.8 mg
Copper0.4 mg
Manganese0.7 mg
Vitamin D14 mcg
Vitamin C1.3 mg
Vitamin A712 mcg
Vitamin E3.2 mg
Vitamin K0.8 mcg
Vitamin B61 mg
Vitamin B127.5 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.4 mg
Folate128 mcg
Choline913 mg
Caffeine0 mg
Water1068 g
As published
This recipe was extracted from Cooks in clover (1889), page 31. The excerpt below is the record exactly as published.
Custard Pie. — One quart of milk, five eggs, five tablespoons of sugar, a pinch of salt. Mix well, flavor, put in a pie dish lined with crust, and bake carefully. For cocoanut pie, add half a cocoanut — grated
Cook this with the app: pantry check, scaling, and the assistant.