Virginia Custard or Potato Pie
From Arm & Hammer Soda book of valuable recipes, 1900
Sweet potatoes can be used in the same manner.
Presented as published in 1900. 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
1774Calories
70 gProtein
231 gCarbs
66 gFat
Full nutrition (34 nutrients)
Calories1774 kcal
Protein70 g
Carbohydrates231 g
Fiber9.5 g
Sugars158 g
Total Fat66 g
Saturated Fat34 g
Monounsaturated Fat18 g
Polyunsaturated Fat5.6 g
Omega-30.2 g
Cholesterol905 mg
Sodium730 mg
Potassium3839 mg
Calcium1519 mg
Iron7.2 mg
Magnesium259 mg
Phosphorus1763 mg
Zinc8.6 mg
Copper0.7 mg
Manganese0.7 mg
Vitamin D15 mcg
Vitamin C89 mg
Vitamin A763 mcg
Vitamin E3 mg
Vitamin K11 mcg
Vitamin B62.4 mg
Vitamin B127.7 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.6 mg
Niacin (B3)6.1 mg
Folate162 mcg
Choline840 mg
Caffeine0 mg
Water1477 g
As published
This recipe was extracted from Arm & Hammer Soda book of valuable recipes (1900) by Church & Dwight Co, page 10. The excerpt below is the record exactly as published.
VIRGINIA CUSTARD OR POTATO PIE. Boil or bake three large potatoes and mash them. Beat up a half cup sugar and four eggs; add one quart and a gill of milk, a pinch ARM AND HAMMER SO DA (or Saleratus). a half nutmeg grated, a teaspoonful salt and a tablespoonful melted butter. Strain all through a colander, fill in lined deep dishes and bake like custard. Sweet pota¬ toes can be used in the same manner. PUDDINGS AND DESSERTS. BOILED INDIAN PUDDING. Stir one cupful Indian meal and a half cup sifted wheat flour into one quart of boil
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