vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
English Apple Pie with Boiled Custard
From The Landmarks club cook book, 1903
Serves 4
Have pie either hot or cold; custard must be soft and cold.
Presented as published in 1903. 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
408Calories
2 gProtein
97 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories408 kcal
Protein1.8 g
Carbohydrates97 g
Fiber7.2 g
Sugars80 g
Total Fat5.4 g
Saturated Fat2.3 g
Monounsaturated Fat1.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol7.2 mg
Sodium30 mg
Potassium492 mg
Calcium30 mg
Iron0.5 mg
Magnesium23 mg
Phosphorus64 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A34 mcg
Vitamin E0.4 mg
Vitamin K4.3 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate4.5 mcg
Choline19 mg
Caffeine0 mg
Water500 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 85. The excerpt below is the record exactly as published.
ENGLISH APPEE PIE WITPI BOIEED CUSTARD. Twelve good cooking apples, half a cup of sugar; if apples are very sour, add more; one tablespoon melted butter, half a teaspoon of lemon juice, a little grated nutmeg, half a cup of water, piecrust
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