Buttermilk Custard

Ingredients

• 1/2 pint fresh buttermilk
• 1/2 cup of sugar
• 1 egg
• Piece of butter size of walnut
• 4 1/2 teaspoon flour

Method

1. 1

   Beat eggs and sugar together.

2. 2

   Add flour and butter creamed and buttermilk.

3. 3

   Flavor with lemon.

4. 4

   Bake in pie pastry.

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 57. The excerpt below is the record exactly as published.

2 cups of sugar Stir butter and sugar together and add eggs, 2 whole and 4 yolks (leaving 4 whites for meringue). Add lemon juice and place in un- cooked pastry and cook. Then add meringue which has been made with the 4 remaining whites, beaten stiff with 4 large tablespoons of sugar. Brown in oven. Use a little grated rind in the pies. Mrs. John E. Ramsay 100 LEMON TARTS 4 eggs 2 tablespoons melted butter 2 cups sugar Grated rind of 1 lemon 2 tablespoons lemon juice Mix as usual and bake in muffin pans. Mrs. G. L. Burke PARK LANE LEMON PIE V2 cup minute tapioca 2 tablespoons butter 2/3 cup sugar 1/3 cup lemon juice V2 teaspoon salt 1 teaspoon lemon rind 3 cups water 1 baked 9-incb pie sbell 2 egg yolks slightly beaten Combine tapioca, sugar, salt and water in a saucepan and mix well. Bring mixture quickly to a full boil aver direct beat, stirring vigorously. Add butter, lemon juice, and rind. Turn into pie shell. Beat 2 egg whites until foamy; add *4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Then beat until the mixture stands in peaks. Pile lightly on pie and bake in moderate oven (350 degrees) 15 minutes. All measurements are level. Miss Abbie Peeler LEMON PIE Yellows of 4 egg (I use 2 whites but recipe does not call for that), 7 tablespoonsful of sugar, 1 dessert spoonful of butter, Juice of 1 lemon (a juicy one). Use the 2 remaining egg whites for meringue. This makes one pie. Mrs. E. D. McCall LEMON PIE 2 tablespoons cornstarch 2 eggs % cup sugar Salt 1 cup boiling water Grated rind V2 lemon Vi cup lemon juice 2 tablespoons sugar 1 tablespoon butter Combine cornstarch and % cup sugar. Add water slowly, stir- ring constantly. Cook over hot water stirring constantly until thick and smooth. Add slightly beaten egg yolk, butter, lemon rind and juice, and a few grains of salt. Cook 2 minutes. Pour into baked pastry shell. Cover with meringue made of the egg whites and 2 ta- blespoons sugar. Bake in slow oven (325 degrees) 20 minutes. Mrs. Currie Cates, Jr. NEVER FAIL CHESS PIE 2 cups granulated sugar Vi pound butter 3 eggs 4 tablespoons evaporated milk Use any good pastry recipe. This filling will make 15 chess pies or one large pie. Bake in slow oven. Mrs. C. F. Lemly 101 LEMON FLUFF PIE 3 egg yolks */2 cup sugar V± cup lemon juice 1/8 teaspoon, salt 1 teaspoon grated lemon rind Pastry shell 3 egg whites Beat egg yolks. Add lemon juice and grated rind, cook slowly until rather thick. Cool mixture and fold in egg whites, beaten stiff with sugar and salt. Pour into baked pastry shell. Bake 30 minutes at 325 F. Mrs. Osborne T. Snow CHESS PIES 12 egg yolks 1 pound white sugar % pound of butter (wash out 1 teaspoon nutmeg salt Beat eggs, add sugar and beat well. Add butter and beat until light and fluffy. Add nutmeg. Bake at 250 degrees F. H. This will make 24 little individual pies. They are delicious. Out of my Auntie's cook book dated 1874. Mrs. M. T. Owen 9-INCH VANILLA CREAM PIE 2/3 cup sugar 2 2/3 cup milk 2/3 tsp. salt 3 egg yolks 2 2/3 tbsps. cornstarch 2/3 tbsps. butter 1 1/3 tbsps. flour 1 1/3 tsp. vanilla Mix sugar, salt and cornstarch and flour in top of double boiler. Stir in milk. Bring to boil over low heat and boil 3 minutes stirring constantly. Remove from heat. Stir a little of the hot mixture into slightly beaten egg yolks, then blend into hot mixture. Place over boiling water and cook 10 minutes stirring occasionally. Blend in vanilla. Pour into cooled baked pie shell. Mrs .C. H. Thornton MILK CUSTARD 4 eci'irs 3 tablespoons of flour 1 cup sugar V2 teaspoon baking powder 3 cups of milk Flavor with nutmeg 3 teaspoons of butter Bake in two crust Recipe of Mrs. A. J. Tilley Mother of Mrs. W. C. Slate BROWN SUGAR PIE 1 pound of brown sugar 2 eggs, (whole) V-l pound of butter Cream together two whole eggs, mix thoroughly and pour into crust. Bake. Mrs. G. A. Palmer 102 CRUSTY PEACH COBBLER 3 cups of sliced peaches (fresh) 3 teaspoons baking powder ^4 cup of sugar 1 tablespoon sugar 1 teaspoon grated lemon peel y2 cup shortening 1 teaspoon almond extract y2 cup of milk 1 tablespoon lemon juice 1 well beaten egg l1/} cups enriched emergency flour 2 tablespoons sugar V2 teaspoon salt Arrange peaches in greased, 8-inch square pan. Sprinkle with mixture of y± cup sugar, almond extract, lemon juice and lemon peel. Heat in oven while preparing shortcake. Sift together flour, salt, baking powder and 1 teaspoon sugar. Cut in the shortening until mixture is like coarse crumbs. Add milk and eggs at once. Stir until flour is moistened. Spread dough over hot peaches. Sprinkle with 2 tablespoons sugar. Bake in hot oven (400 degrees) for 40 minutes. Serves 6 people. Mrs. C. 1. Scruggs PECAN PIES 3 cups light brown sugar 3 eggs % cup melted butter 1 teaspoon vanilla "% eup sweet milk 3 tablespoons flour Beat eggs. Add sugar. Beat well. Add flour then melted but- ter, milk and flavoring. Pour in shell. Top with pecans. Mrs. Alvah Sides BUTTERMILK CUSTARD V2 pint fresh buttermilk % cup of sugar 1 egg Piece of butter size of walnut

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