Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
743
Calories
27g
Protein
14g
Fat
121g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups brown sugar
- one pint milk
- one cup milk
- one tablespoon vanilla
- four eggs
- one large tablespoon cornstarch dissolved in one cup milk
- two baked crusts
Directions
1
Yolks of four eggs, two cups brown sugar, three- fourths cup butter, one pint milk, one large tablespoon cornstarch dissolved in one cup milk, one tablespoon vanilla. Pour custard into skillet of caramelized sugar, stir until smooth ; pour into two baked crusts.
2
Mrs. E. R. Linn.
3
BETHANY UNION COOK BOOK 83
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive