Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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
- 1 cup sugar 1 pt
- 2 1/2 cups rich milk
- 1/3 cup sugar
- 1/2 cup sugar
- 3 eggs 2 level tablespns
- 2 level tablespns
- 1 crust
- 3 eggs
- 1 1/2 tablespn
- 4 tablespns
- 2 whole eggs
- 2 yolks
- 2 whites stiffly-beaten
- 4 eggs
- 2 eggs
Directions
whites of 3 eggs 2 level tablespns. flour ½-1 cup sugar 1 pt. cream flavoring
Beat whites with sugar, add other ingredients which have been mixed together; bake in 1 crust.
Custard Pie=--2½ cups rich milk, ⅓ cup sugar, 3 eggs, salt. Dusting of coriander or anise, or any suitable flavoring.
Custard Pie that Makes Its Own Crust=--1½ pt. rich milk (or scant 1½ pt. skimmed milk and 1½ tablespn. of butter), ⅓-½ cup sugar, 3 eggs, 4 tablespns. flour, salt; almond, lemon or coriander flavoring. Mix ingredients, stirring flour with milk and pour into an oiled pie pan. Bake very slowly.
The flour will settle to the bottom and form a delicate crust.
Use 1 more egg, mix ingredients with 2 whole eggs and 2 yolks more, then add the 2 whites stiffly-beaten, at the last. This makes a more attractive pie.
Custard Pie Without Milk=--4 eggs, 3 or 4 tablespns. sugar, salt, 1 pt. boiling water, flavoring. Beat 2 whole eggs and 2 more yolks with sugar and salt, pour boiling water over gradually, stirring, pour into crust, dust with coriander, bake; meringue with whites of 2 eggs. Vanilla, lemon or orange flavoring may be used in the pie. The whites may be beaten stiff and stirred into the filling before baking instead of adding the meringue.