Southern Custard or Potato Pie

Name: Southern Custard or Potato Pie
Ingredients: four good potatoes; five ounces of powdered sugar; five eggs; one ounce of flour; one and one-half quarts of milk; one-half grated nutmeg; one-half teaspoonful salt; one tablespoonful melted butter

From Perfection in baking, 1895

Sweet potatoes or carrots can be used similarly.

Presented as published in 1895. 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

2448Calories

95 gProtein

338 gCarbs

82 gFat

Full nutrition (34 nutrients)

Calories2448 kcal

Protein95 g

Carbohydrates338 g

Fiber13 g

Sugars215 g

Total Fat82 g

Saturated Fat42 g

Monounsaturated Fat22 g

Polyunsaturated Fat7 g

Omega-30.3 g

Cholesterol1134 mg

Sodium2118 mg

Potassium5133 mg

Calcium2021 mg

Iron11 mg

Magnesium350 mg

Phosphorus2348 mg

Zinc11 mg

Copper0.9 mg

Manganese1.2 mg

Vitamin D19 mcg

Vitamin C118 mg

Vitamin A960 mcg

Vitamin E3.7 mg

Vitamin K14 mcg

Vitamin B63.1 mg

Vitamin B1210 mcg

Thiamin (B1)1.7 mg

Riboflavin (B2)3.5 mg

Niacin (B3)10 mg

Folate253 mcg

Choline1070 mg

Caffeine0 mg

Water1959 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 6. The excerpt below is the record exactly as published.

Southern Custard or Potato Pie. Boil or bake four good potatoes and take the skins off ; beat up with five ounces of powdered sugar and five eggs, then add one ounce of flour, one and one-half quarts of milk, one-half grated nutmeg, one-half teaspoonful salt and one tablespoonful melted butter

Cook this with the app: pantry check, scaling, and the assistant.