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Custard Pie
From The complete cook book, 1900
Serves 2
Presented as published in 1900. 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
527Calories
23 gProtein
50 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories527 kcal
Protein23 g
Carbohydrates50 g
Fiber2.8 g
Sugars39 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat7.8 g
Polyunsaturated Fat2.1 g
Omega-30.1 g
Cholesterol323 mg
Sodium5156 mg
Potassium711 mg
Calcium521 mg
Iron2.1 mg
Magnesium78 mg
Phosphorus559 mg
Zinc2.9 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D5 mcg
Vitamin C0.4 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K3 mcg
Vitamin B60.4 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1 mg
Folate53 mcg
Choline289 mg
Caffeine0 mg
Water381 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 101. The excerpt below is the record exactly as published.
CUSTARD PIE. Beat three eggs slightly, add three tablespoonfuls of sugar, one saltspoonful of salt, and one saltspoonful of nutmeg, if liked. Pour on three cups of scalded milk; strain into a deep plate lined with paste
Cook this with the app: pantry check, scaling, and the assistant.