vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Custard Pie No. 1
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 3
Presented as published in 1907. 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
532Calories
21 gProtein
72 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories532 kcal
Protein21 g
Carbohydrates72 g
Fiber0 g
Sugars73 g
Total Fat19 g
Saturated Fat8.7 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat1.9 g
Omega-30.1 g
Cholesterol349 mg
Sodium242 mg
Potassium604 mg
Calcium447 mg
Iron1.5 mg
Magnesium49 mg
Phosphorus493 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A237 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate39 mcg
Choline303 mg
Caffeine0 mg
Water350 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 22. The excerpt below is the record exactly as published.
One quart of milk, six ounces of sugar, five yolks, five whole eggs, pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.