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Custard Pie Paste
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 12
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
607Calories
13 gProtein
90 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories607 kcal
Protein13 g
Carbohydrates90 g
Fiber0 g
Sugars2.4 g
Total Fat37 g
Saturated Fat7.7 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.3 g
Omega-30 g
Cholesterol93 mg
Sodium16 mg
Potassium169 mg
Calcium29 mg
Iron6.5 mg
Magnesium32 mg
Phosphorus143 mg
Zinc1 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D0.6 mcg
Vitamin C0 mg
Vitamin A13 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)0.5 mg
Niacin (B3)7.6 mg
Folate185 mcg
Choline34 mg
Caffeine0 mg
Water21 g
Estimated from matched ingredients across 12 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 12. The excerpt below is the record exactly as published.
CUSTARD PIE PASTE. Three pounds of flour, eight ounces of butter, -tight ounces of lard, one ounce of sugar, two yolks
Cook this with the app: pantry check, scaling, and the assistant.