vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pie
From The Pattern cook-book, 1890
Serves 1
Do not cut the pie until quite cold.
Presented as published in 1890. 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
533Calories
13 gProtein
102 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein13 g
Carbohydrates102 g
Fiber0.4 g
Sugars101 g
Total Fat9.9 g
Saturated Fat3.2 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.9 g
Omega-30 g
Cholesterol372 mg
Sodium1310 mg
Potassium144 mg
Calcium65 mg
Iron1.9 mg
Magnesium13 mg
Phosphorus199 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2 mcg
Vitamin C0 mg
Vitamin A160 mcg
Vitamin E1.1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.1 mg
Folate47 mcg
Choline294 mg
Caffeine0 mg
Water76 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 177. The excerpt below is the record exactly as published.
CUSTARD PIE. For one thick pie allow, Two eggs. One-half cupful of sugar. Milk. One-half tea-spoonful of salt. One-quarter tea-spoonful of cinnamon. One-eighth tea-spoonful of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.