vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Nut Custard Pies
From The Times cook book, no. 2, 1905
Serves 3
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
600Calories
21 gProtein
53 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories600 kcal
Protein21 g
Carbohydrates53 g
Fiber1.4 g
Sugars49 g
Total Fat34 g
Saturated Fat9.3 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat15 g
Omega-30.1 g
Cholesterol225 mg
Sodium195 mg
Potassium674 mg
Calcium452 mg
Iron1.5 mg
Magnesium84 mg
Phosphorus528 mg
Zinc2.8 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D4.1 mcg
Vitamin C0 mg
Vitamin A184 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.5 mg
Vitamin B122.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate24 mcg
Choline205 mg
Caffeine0 mg
Water325 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 123. The excerpt below is the record exactly as published.
NUT CUSTARD PIES. Miss G. Smyth, Ontario, Cal. — Three eggs, one quart milk, one tsaspoon cornstarch, mixed with a little" cold milk; a pinch of salt, half cup sugar. Cook this in double bciler and flavor. After it is cool put in two-thirds cup chopped walnuts
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