JELLY CUSTARD PIE

Name: JELLY CUSTARD PIE
Ingredients: Three eggs; one cup of jelly, tart preferred; one tablespoon of melted butter; one-half cup of sugar; one teaspoon of vanilla; one tablespoon of cream

From Trinity cook book, 1925

Presented as published in 1925. 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

1437Calories

2 gProtein

322 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories1437 kcal

Protein1.6 g

Carbohydrates322 g

Fiber3.5 g

Sugars256 g

Total Fat17 g

Saturated Fat9.8 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol44 mg

Sodium108 mg

Potassium273 mg

Calcium78 mg

Iron1.6 mg

Magnesium15 mg

Phosphorus73 mg

Zinc0.3 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A92 mcg

Vitamin E0.7 mg

Vitamin K1.3 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.1 mg

Folate36 mcg

Choline35 mg

Caffeine0 mg

Water111 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 23. The excerpt below is the record exactly as published.

JELLY CUSTARD PIE Three eggs, one cup of jelly, tart preferred, one tablespoon of melted butter, one-half cup of sugar, one teaspoon of vanilla, and one tablespoon of cream

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