Custard Pies

Name: Custard Pies
Ingredients: six eggs; four ounces of powdered sugar; one tablespoonful of melted butter; one-half teaspoonful salt; two ounces of flour; three pints of fresh milk

From Perfection in baking, 1895

This mixture is also suitable for cup custard.

Presented as published in 1895. 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

2051Calories

92 gProtein

227 gCarbs

87 gFat

Full nutrition (34 nutrients)

Calories2051 kcal

Protein92 g

Carbohydrates227 g

Fiber0 g

Sugars182 g

Total Fat87 g

Saturated Fat43 g

Monounsaturated Fat24 g

Polyunsaturated Fat7.7 g

Omega-30.3 g

Cholesterol1320 mg

Sodium2153 mg

Potassium2690 mg

Calcium1982 mg

Iron8.5 mg

Magnesium225 mg

Phosphorus2135 mg

Zinc10 mg

Copper0.3 mg

Manganese0.5 mg

Vitamin D20 mcg

Vitamin C0 mg

Vitamin A1040 mcg

Vitamin E4.2 mg

Vitamin K1.8 mcg

Vitamin B61.4 mg

Vitamin B1211 mcg

Thiamin (B1)1.5 mg

Riboflavin (B2)3.7 mg

Niacin (B3)5.6 mg

Folate232 mcg

Choline1145 mg

Caffeine0 mg

Water1525 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 5. The excerpt below is the record exactly as published.

Custard Pies. FOR THREE PIES. Line deep pie plates very thin with plain paste, fill with custard and bake about twenty minutes. For the custard, beat up six eggs with four ounces of powdered sugar, one tablespoonful of melted butter, one-half teaspoonful salt, add two ounces of flour, one tea- spoonful of any extract you wish, and three pints of fresh milk

Cook this with the app: pantry check, scaling, and the assistant.