Apricot Custard Pie
From The national course in home economics, 1917
Serves 2
Use a rich crust.
Presented as published in 1917. 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
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 149. The excerpt below is the record exactly as published.
APRICOT CUSTARD PIE. Line a pie dish with a rich crust. Spread smoothly at the bottom a layer of apricot marmalade an inch thick, and pour over it a custard made of a pint of new milk, three eggs and a teaspoonful of ground rice, a little sugar, and four drops of the essence of almonds
Cook this with the app: pantry check, scaling, and the assistant.