Egg Custard Pie

Name: Egg Custard Pie
Ingredients: 4 eggs beaten separately; 2 tablespoons confectioners sugar; 2 cup granulated sugar; 1 teaspoon vanilla; 2 cups milk; 1 large teaspoon butter

From Favorite recipes (North Carolina, 1948), 1948

Mrs. Kate Shell, Newton, N. C.

Presented as published in 1948. 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

2205Calories

41 gProtein

442 gCarbs

36 gFat

Full nutrition (34 nutrients)

Calories2205 kcal

Protein41 g

Carbohydrates442 g

Fiber0 g

Sugars442 g

Total Fat36 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol802 mg

Sodium474 mg

Potassium1022 mg

Calcium716 mg

Iron3.7 mg

Magnesium84 mg

Phosphorus889 mg

Zinc4.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline675 mg

Caffeine0 mg

Water584 g

As published

This recipe was extracted from Favorite recipes (North Carolina, 1948) (1948) by Women's Guild Corinth Evangelical and Reformed Church (Hickory, North Carolina), page 15. The excerpt below is the record exactly as published.

EGG CUSTARD PIE 4 eggs beaten separately 2 tablespoons confectioners sugar 2 cup granulated sugar 1 teaspoon vanilla 2 cups milk Rich pastry 1 large teaspoon butter

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