vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
North Carolina Peach Custard Pie
From The new Annie Dennis cook book, 1905
Serves 1
Raspberries and plums may be used in place of peaches.
Presented as published in 1905. 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
571Calories
9 gProtein
108 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories571 kcal
Protein9.4 g
Carbohydrates108 g
Fiber0.4 g
Sugars106 g
Total Fat13 g
Saturated Fat5.5 g
Monounsaturated Fat4.8 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol382 mg
Sodium64 mg
Potassium225 mg
Calcium202 mg
Iron1 mg
Magnesium17 mg
Phosphorus256 mg
Zinc1.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin D3 mcg
Vitamin C0 mg
Vitamin A169 mcg
Vitamin E1 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate50 mcg
Choline301 mg
Caffeine0 mg
Water125 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 153. The excerpt below is the record exactly as published.
North Carolina Peach Custard Pie % cupful sugar Enough sliced peaches to cover % cupful milk bottom of pie pan 2 eggs (yolks) Use whites of eggs for ^/4 teaspoonful cinnamon
Cook this with the app: pantry check, scaling, and the assistant.