Baltimore Butter Pie or Custard Without Eggs

Ingredients

• 4 cups milk — a quart
• 1 small cup butter — 6 ounces
• 1^ cups sugar — 12 ounces
• 1 level cup flour — 4 ounces

Method

1. 1

   Boil the milk with butter and a spoonful of sugar.

2. 2

   Mix flour and sugar together dry, then stir into the boiling milk quickly.

3. 3

   Remove from heat as it thickens.

4. 4

   Line two deep pie plates with thin crust, pour in the mixture, and bake in a slack oven until the filling rises.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 173. The excerpt below is the record exactly as published.

Baliimore Butter Pie or Custard Without Eggs. Having no eggs left after breakfast. ?p COOKING FOR FROJFIT, made a kind of pie that serves in place of pudding and needs none. At the Kissimmeequick Hotel — a noted resort on the Kissimmee River— they have one of those little customs with which no fault can be found of keeping a standing favorite dish always on the^ bill of fare, and there it is custard pie, regularly, there being another kind of pie and the pudding and cream to make the changes on. But there the supplies are by no means regular in arriving, and when they have no eggs they make custard this way : 4 cups milk — a quart. I small cup butter — 6 ounces. i^ cups sugar — 12 ounces I level cup Hour — 4 ounces.

Cook this with the app: pantry check, scaling, and the assistant.