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Milk Pie
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve warm.
Presented as published in 1892. 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
464Calories
24 gProtein
50 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories464 kcal
Protein24 g
Carbohydrates50 g
Fiber0 g
Sugars18 g
Total Fat18 g
Saturated Fat8.8 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol276 mg
Sodium812 mg
Potassium692 mg
Calcium493 mg
Iron3.5 mg
Magnesium62 mg
Phosphorus539 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D4.8 mcg
Vitamin C0 mg
Vitamin A217 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B122.5 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1 mg
Niacin (B3)3.3 mg
Folate97 mcg
Choline249 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 528. The excerpt below is the record exactly as published.
Milk Pie. — Put 6oz. of flour and 1 teaspoonful of salt in a basin, then stir in gradually 3 pints of Milk; break in five or six eggs
Cook this with the app: pantry check, scaling, and the assistant.