vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Lemon Custard Pie
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 16
Makes 2 round pan pies.
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
Nutrition per serving
74Calories
2 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories74 kcal
Protein1.7 g
Carbohydrates15 g
Fiber0.4 g
Sugars14 g
Total Fat2.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol51 mg
Sodium42 mg
Potassium54 mg
Calcium24 mg
Iron0.4 mg
Magnesium4.4 mg
Phosphorus28 mg
Zinc0.2 mg
Copper0 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C6.6 mg
Vitamin A20 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate7.4 mcg
Choline38 mg
Caffeine0 mg
Water80 g
Estimated from matched ingredients across 16 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.