Corn-Starch Pie

Ingredients

• 1 pint of milk
• 3 tablespoons of sugar
• 2 tablespoons of corn-starch
• 2 eggs

Method

1. 1

   Scald 1 pint of milk and stir in 3 tablespoons of sugar and the beaten yolks of 2 eggs; wet 2 tablespoons of corn-starch with a little cold milk, and stir it in the milk, sugar, and eggs.

2. 2

   Line a pie-plate with paste, bake, and fill it with the cream.

3. 3

   Beat 2 tablespoons of sugar with the whites of the eggs, spread over the top of the pie, and set in the oven to brown.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 235. The excerpt below is the record exactly as published.

CORN=STARCH PIE — Scald 1 pint of milk and stir in it 3 tablespoons . of sugar and the beaten yolks of 2 eggs; wet 2 table- spoons of corn^starch with a little cold milk, and stir it in the milk, sugar, and eggs. Line a pie-plate with paste, bake, and fill it with the cream. Beat 2 tablespoons of sugar with the whites of the eggs, spread over the top of the pie, and set in the oven to brown. This may be served with or without cream, and will be found very nice. CREAM PIE. — Take 2 cups thick cream, and 1 cup milk. Put the cream and milk in a tin xDail, and set in a kettle of boiling water. If there is danger that the cream may curdle, put into it as much soda as will lie on the point of a pen=knife. When the cream is hot, beat the whites of 2 eggs, a tablespoon of corn^starch, and 2 heaping tablespoons of sugar all together, and add to the cream. When it thickens, let cool a little, and add a teaspoon of extract of vanilla. Pour into a deep crust already baked. Cover with a meringue and brown in the oven. Cream Pie No. 2.-^Bake a crust in a largo pie=pan, lift it out on a plate; for filling, take 1 pint of very rich milk; boil | of it; with the remaining ^ stir 2 tablespoons of corn-starch

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