Cream Pie

Ingredients

• three eggs
• one cupful and a half of powdered sugar
• one table-spoonful of lemon juice

Method

1. 1

   Beat eggs until light, add powdered sugar, and beat until creamy.

2. 2

   Stir in lemon juice and beat for three more minutes.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 311. The excerpt below is the record exactly as published.

Cream Pie. To make the filling for this pie there must be taken the juice of three lemons and the rind of one, a teaspoon- PIES. 595 ful of butter, a table-spoonful and a half of corn-starch, a large cupful of water, a cupful of granulated sugar, four table-spoonfuls of powdered sugar, and four eggs ; and the crust will require three large table-spoonfuls of flour, one large table-spoonful of butter, and some water. Make the crust by rubbing the butter into the flour, adding cold water enough to make a smooth, stiff paste, and then rolling very thin. Mix the corn-starch with four table-spoonfuls of the cupful of water. Put the remainder of the water into a saucepan, with the lemon rind and juice and the granu- lated sugar, and heat to the boiling-point ; then stir the corn-starch into the boiling mixture, and cook for two minutes. Stir the butter into the mixture, and set away to cool. When cool, add the yolks of the four eggs, well beaten. Pour the mixture into a large deep plate that has been lined with paste, and bake in a moderate oven for thirty-five minutes. During the last quarter of an hour make a meringue by beating the whites of the eggs to a stiff, dry froth, and gradually beating the powdered eggs into this froth. At the end of the thirty-five minutes cover the pie ivith the meringue, and bake, with the oven door open, for ten minutes longer. By following this rule, one gets a very large deep pie. The materials named are sufficient for making two small and rather thin pies. At serving- time the dish should be as cold as possible. Orange Cream Pie. For the cake use a scant half-cupful of butter, two cupfuls of sugar, three cupfuls and a quarter of flour, one of milk, three teaspoonfuls of baking-powder, and three eggs. Beat the butter to a cream, and gradually beat into it the sugar. Beat the eggs light, and then beat them into the sugar and butter; add the milk, and then the flour 596 MISS PARLOA'S KITCHEN COMPANION. and baking-powder, mixed. Spread the mixture in six well-buttered Washington-pie tins, — these shallow plates are also called "jelly-cake tins." Bake in a moderate oven for about eighteen minutes. These six cakes will make three pies. The cake is very tender, and must be handled with care when it is taken from the pans. Let the cakes cool, and then fill them with the cream filling. Cream for Filling. — The materials are : four medium- sized oranges, one lemon, two cupfuls and a half of wa- ter, one cupful of powdered sugar, the yolks of three eggs, three table-spoonfuls of corn-starch, and one table- spoonful of butter. Into a saucepan put two cupfuls of water and the grated yellow rind of two of the oranges, and place on the fire. Mix the corn-starch with half a cupful of cold water, and stir into the boiling water. Simmer for ten minutes. Beat the sugar and yolks of eggs together, and stir into the boiling mixture. Cook for two minutes longer, stirring all the while. Take from the fire, and add the butter and orange and lemon juice ; beat well, and set away to cool. When the mixture is cold, spread it on three of the round cakes, and cover with the other three cakes. These pies may be frosted and decorated with sections of oranges, or they may be served plain. * Cream Pie. Beat three eggs very light with the Dover-beater ; add to them one cupful and a half of powdered sugar, and beat with a spoon until the entire mixture is creamy. Add one table-spoonful of lemon juice

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