vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Frosted Custard Pie
From The household cook book, 1902
Serves 3
Presented as published in 1902. 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
602Calories
28 gProtein
23 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein28 g
Carbohydrates23 g
Fiber0 g
Sugars22 g
Total Fat44 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium62 mg
Potassium244 mg
Calcium200 mg
Iron0 mg
Magnesium19 mg
Phosphorus164 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.6 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E7.6 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.2 mg
Folate0 mcg
Choline29 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 236. The excerpt below is the record exactly as published.
Frosted Custard Pie.— Use 1 pint of milk, the yolks of 8 eggs and white of 1, 2 tablespoons of sugar, a pinch of salt. When baked, put on the frosting made of the 2 remaining whites of the eggs, beaten stiff, and 2 spoonfuls powdered sugar, a small pinch of salt, and any flavoring you choose
Cook this with the app: pantry check, scaling, and the assistant.