Cream Pie

Ingredients

• One pint of milk
• Two even table-spoonfuls of corn-starch
• Two eggs
• Three table-spoonfuls of sugar
• One-half tea-spoonful of salt
• One-half tea-spoonful of butter
• Vanilla to flavor

Method

1. 1

   Separate the whites and yolks of the eggs, beat the yolks light, and add a little cold milk.

2. 2

   Wet the corn-starch with cold milk.

3. 3

   Heat the rest of the milk, combine with corn-starch and egg mixtures, and stir until thickened.

4. 4

   Add sugar, salt, and butter, cook briefly, then add vanilla.

5. 5

   Line a pie-tin with crust, bake crust, fill with cream, top with beaten egg whites sweetened with sugar, and brown lightly.

Nutrition per serving

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 176. The excerpt below is the record exactly as published.

CREAM PIE. For one pie, use, One pint of milk. Two even table-spoonfuls of corn-starch. Two eggs. Three table-spoonfuls of sugar. One-half tea-spoonful of salt. One-half tea-spoonful of butter. Vanilla to flavor

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