Custard Pie
From Royal baker and pastry cook, 1913
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
364Calories
12 gProtein
54 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories364 kcal
Protein12 g
Carbohydrates54 g
Fiber0 g
Sugars55 g
Total Fat12 g
Saturated Fat6.8 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol44 mg
Sodium1306 mg
Potassium549 mg
Calcium451 mg
Iron0 mg
Magnesium44 mg
Phosphorus369 mg
Zinc1.5 mg
Copper0 mg
Manganese0 mg
Vitamin D3.5 mcg
Vitamin C0 mg
Vitamin A117 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline65 mg
Caffeine0 mg
Water322 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 52. The excerpt below is the record exactly as published.
custard pie, adding 1A cups grated cocoanut, and leaving out Yl pint milk. Custard Pie. — 2 eggs, 3 tablespoons sugar, H teaspoon salt, 1A cups milk, a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.