Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Fruit | not in our table | 0 |
| Pie | not in our table | 0 |
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
- one cup of milk
- one egg
- three eggs
- 39 fruit pies are made by filling pie
- nutmeg
Directions
Take apple sauce, one egg for each pie, butter and sugar to taste, and
one cup of milk. Stir well together. Bake without an upper crust.
Mrs. M. M. S. CUSTARD PIE.
Three eggs, well beaten, piece of butter size of a walnut, enough milk to fill an earthen pie-plate (richer the better). Sweeten to taste. Flavor with nutmeg. Mrs. J. R. R.
Fruit pies are made by filling pie with fruit, and sugar to taste. Flour dredged over it will prevent juice from running out, Some fruits, such as apples or peaches, are improved by putting a little but- ter in. Make with top crust,
Flour dredged on pie tins before putting crust on, will cause pie to slip off easily.
Wet, crust before putting in pie mixture, to prevent juice soaking through, with beaten white of an egg. If put on top crust it will give it a beautiful brown.
If oven is too hot for cake, it can be cooled by putting a pan of cold water on top rack. It improves sponge cake, as it makes it more moist.