vegetarianpescatariangluten-freesoy-freefish-freeshellfish-free
Walnut Custard Pie
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
639Calories
19 gProtein
65 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories639 kcal
Protein19 g
Carbohydrates65 g
Fiber1.6 g
Sugars62 g
Total Fat34 g
Saturated Fat8 g
Monounsaturated Fat6.5 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol215 mg
Sodium164 mg
Potassium568 mg
Calcium356 mg
Iron1.6 mg
Magnesium79 mg
Phosphorus457 mg
Zinc2.5 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.6 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.7 mg
Folate24 mcg
Choline190 mg
Caffeine0 mg
Water254 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 73. The excerpt below is the record exactly as published.
Walnut Custard Pie Prepare crust as usual and make custard as follows: One pint milk, two eggs, one-half cup sugar, salt, one-half teaspoon vanilla and one-half cup walnuts chopped quite fine
Cook this with the app: pantry check, scaling, and the assistant.