Cream Pie
From Buckeye cookery, 1892
Serves 1
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Buckeye cookery (1892), page 120. The excerpt below is the record exactly as published.
the white of one egg, half tea-cup sugar, and table-spoon of flour; then add tea-cup rich milk (some use part _ cream), bake with a bottom crust, and grate nutmeg on top.—Mrs. Luther Inggett. Onis PIE. Pour a pint cream upon a cup and a half powdered sugar; let stand until the whites of three eggs have been beaten to a stiff froth; add this to the cream, and beat up thoroughly, grate a little nutmeg over the mixture, and bake in two pies without upper crusts.—Mrs. Henry C. Meredith, Wurprep Cream Pie
Cook this with the app: pantry check, scaling, and the assistant.