Cream Pie

Ingredients

• Mix one egg
• two tablespoonfuls of sugar
• scald one pint of milk
• add two tablespoonfuls of cornstarch
• a pinch of salt
• one teaspoonful of vanilla

Method

1. 1

   Mix egg and sugar together, scald milk, add cornstarch, cook until smooth.

2. 2

   Add egg and sugar mixture, salt, and vanilla.

3. 3

   Bake two crusts, fill one with cream, and place the other on top.

Nutrition per serving

As published

This recipe was extracted from Kirmess cook book (1907), page 173. The excerpt below is the record exactly as published.

Cream Pie. by Mrs. Edward Gray. New York. Mix yolks of eK«* with the sugar. Pafire 400— Lemon Pie. by Mrs. O. V. Brinkerhoff. Add one cup of nifsr after the one cup of boiling water given in recipe. USE ROYAL BAKING POWDeR. or enough to make proper consistency. Line a pie plate with pastry crust and fill with above ingredients. PUMPKIN PIE. Mrs. Howes, Roselle, N. J. Two cups stewed pumpkin, two-thirds cup sugar, one- half teaspoon salt and cinnamon, one teaspoon ginger. Put this in a quart cup and add enough milk to fill the cup. Line a pie plate with crust and fiU. Bake slowly one hour. DESSERTS. 403 PUMPKIN PIE. Miss Stella Flanagan. Two large tablespoons of pumpkin, one-half table* spoon flour, one teaspoon cinnamon, one-half teaspoon cloves, one scant cup of sugar, three eggs, beaten whites added last, one pint milk, a pinch of salt. CREAM PIE. Mrs. W. V. Toffey. Mix one egg, and two tablespoonfuls of sugar to- gether, scald one pint of milk, add two tablespoonfuls of cornstarch, cook until smooth, about three minutes, to this add the egg and sugar, a pinch of salt, one tea- spoonful of vanilla

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