vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custard Pie
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 3
Presented as published in 1882. 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
No method was recorded for this recipe.
Nutrition per serving
393Calories
9 gProtein
79 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories393 kcal
Protein9.2 g
Carbohydrates79 g
Fiber1.9 g
Sugars73 g
Total Fat14 g
Saturated Fat2.1 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.3 g
Omega-30 g
Cholesterol270 mg
Sodium224 mg
Potassium287 mg
Calcium126 mg
Iron2.1 mg
Magnesium23 mg
Phosphorus147 mg
Zinc0.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.3 mcg
Vitamin C35 mg
Vitamin A107 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.6 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.2 mg
Folate39 mcg
Choline201 mg
Caffeine0 mg
Water428 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 71. The excerpt below is the record exactly as published.
LEMON CUSTARD PIE. Water I quart. Brown sugar i rounding cupful. Lemons 2. Eggs 4. BAKERS DIVISION. 219 Corn-Starch 4 heaping table-spoonfuls. Salt one-eighth tea-spoonful. Butter I ounce
Cook this with the app: pantry check, scaling, and the assistant.