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Vanilla Custard Pie

Name: Vanilla Custard Pie
Yield: 3 servings
Ingredients: Six eggs; one quart of milk; one-half pound of sugar; half of a vanilla bean; Line a large pie dish with thin pie dough

From The Hotel St. Francis cook book, 1919

Serves 3

Presented as published in 1919. 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

526Calories

11 gProtein

94 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories526 kcal

Protein11 g

Carbohydrates94 g

Fiber0.3 g

Sugars91 g

Total Fat13 g

Saturated Fat6.7 g

Monounsaturated Fat3.3 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol39 mg

Sodium163 mg

Potassium495 mg

Calcium401 mg

Iron0.2 mg

Magnesium40 mg

Phosphorus333 mg

Zinc1.4 mg

Copper0 mg

Manganese0 mg

Vitamin D3.1 mcg

Vitamin C0 mg

Vitamin A104 mcg

Vitamin E0.2 mg

Vitamin K1.1 mcg

Vitamin B60.2 mg

Vitamin B121.8 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.6 mg

Folate5.7 mcg

Choline58 mg

Caffeine0 mg

Water288 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 245. The excerpt below is the record exactly as published.

Vanilla custard pie. Six eggs, one quart of milk, one-half pound of sugar, and half of a vanilla bean. Mix the eggs with the sugar, add the milk, and strain. Line a large pie dish with thin pie dough

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