Custard Pie
From A textbook of domestic science for high schools, 1913
Do not allow the custard to boil during the baking.
Presented as published in 1913. 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
749Calories
25 gProtein
118 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein25 g
Carbohydrates118 g
Fiber0 g
Sugars118 g
Total Fat22 g
Saturated Fat9.9 g
Monounsaturated Fat6.2 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol416 mg
Sodium2615 mg
Potassium689 mg
Calcium508 mg
Iron1.8 mg
Magnesium56 mg
Phosphorus567 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1 mg
Niacin (B3)0.5 mg
Folate47 mcg
Choline359 mg
Caffeine0 mg
Water398 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 67. The excerpt below is the record exactly as published.
Custard Pie 2 eggs \ ts. salt \ c. sugar 1^ c. milk Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.