Custard Pie
From The easiest way in housekeeping and cooking, 1881
A thin custard pie is not recommended.
Presented as published in 1881. 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
1645Calories
57 gProtein
247 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1645 kcal
Protein57 g
Carbohydrates247 g
Fiber0 g
Sugars248 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat4.9 g
Omega-30.2 g
Cholesterol861 mg
Sodium656 mg
Potassium1742 mg
Calcium1313 mg
Iron3.6 mg
Magnesium141 mg
Phosphorus1380 mg
Zinc6.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A632 mcg
Vitamin E2.6 mg
Vitamin K0.6 mcg
Vitamin B60.9 mg
Vitamin B127 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.2 mg
Folate94 mcg
Choline762 mg
Caffeine0 mg
Water1011 g
As published
This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 118. The excerpt below is the record exactly as published.
Custard Pie. Line and rim deep plates with pastry, a thin custard pie being very poor. Beat together a teacupful of sugar, four eggs, and a pinch of salt, and mix slowly with one PASTRY AND PIES. 237 quart of milk. Fill the plate up to the pastry rim aftei* it is in the oven, and bake till the custard is firm, trying, as for squash pies, with a knife-blade. Mince-Meat for Pies. Two pounds of cold roast or boiled beef, or a small beef -tongue, boiled the day beforehand, cooled and chopped ; one pound of beef- suet, freed from all strings, and chopped fine as powder ; two pounds of raisins stoned and chopped ; one pound of currants washed and dried ; six pounds of chopped apples ; half a pound of citron cut in slips ; two pounds of brown sugar ; one pint of molasses ; one quart of boil
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Cook this with the app: pantry check, scaling, and the assistant.