Cream Pie

Ingredients

• 1 cup cream
• 1/2 cup of sugar
• the whites of 4 eggs
• flavor with vanilla

Method

1. 1

   Line your pan with rich pastry.

2. 2

   Whip cream until frothy, add sugar and beaten egg whites, and beat all together.

3. 3

   Bake until it sets.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 82. The excerpt below is the record exactly as published.

1 cup cream, 1 tablespoon but ter, 3 eggs (only the yolks) ; mix and bake about 45 minutes. Use the whites of eggs for meringue. VINEGAR PIE— Mrs. Prodtrottea. 5 eggs, 2 largs cups boiling water, 5 tablespoons vinegar, about 5 tablespoons corn starch, butter size of an egg, 1 cup of sugar. Put the water, sugar, butter and vinegar in a pan, thicken with cornstarch, then add the beaten yolks, flavor with lemon and pour into the crust (bake the crust first) ; beat the whites of the eggs with 4 tablespoons of sugar, put over the pies, and set into the oven to brown lightly. This will make 2 pies. CUSTARD PIE — Mrs. E. B. Mahon. 3 eggs, 2 tablespoons of sugar, 1 pint of milk, nutmeg and a pinch of salt. CREAM PIE— Mrs. W. F. Jones. Line your pan with rich pastry. With an egg beater whip one cup cream, not too rich, until it is frothy, s^dd % cup of sugar and the whites of 4 eggs well beaten, and beat all together, flavor with vanilla and bake until it sets. MOCHA PIE, (Original)— Mrs. W. F. Jones. Line deep pie pan with rich pastry. 4 eggs, 1 pint milk, '% cup sugar, % cup cream, coffee and vanilla extract. Beat very light 2 eggs and 2 yellows, reserving the whites, add % cup of sugar and 1 pint of rich milk, % teaspoon vanilla and 2 teaspoons coffee extract. Beat all thoroughly, pour into pan and bake. Beat the 2 whites very stiff, add to % cup of cream whipped, sweeten and flavor with coffee extract and a little vanilla to taste. When the pie is cold spread over top. If this pie stands it will soak the crust, but it must stand long enough to be cool. The filling could also be used as custard, bake in granite pan, omitting the crust. SHOO FLY PIE— Mrs. C. C. Olmsted. Make a niae thin lower crust. Filling — 4 cups flour, % cup butter or lard and 1 cup sugar riveled together, keep 1 cup of these crumbs to sprinkle on top of pies when nearly baked and put the remainder in with 1 cup of molasses, 2 teaspoons soda and 1 cup of boiling water, put soda in half of the water then stir it in the molasses and add re- mainder of water. Enough for four pies. Good to carry to picnics. PASTRY AND PIES 179 DATE PIE— Mrs. G. G. Vanderlip. Vz lb. dates, stone and cover with water; simmer till soft; then put through colander to remove strings and skins. Add to this mixture V2 cup sugar, 2 small eggs, 1 cup milk, a little salt and cloves, and 1 tea- spoon cinnamon. Bake in flaky or rich under crust as pumpkin pie. This will make one pie. CRANBERRY PIE— Mrs. Fronmuller. Cook 2 cups of cranberries with % cup of water, % cup of sugar for ]0 minutes. Line pie plates with good pastry and fill with mixture, putting strips of the pastry across the pie, and bake about 25 minutes. You can also bake your crust first, by covering the outside of the pan with crust and bake upside down, fill with mixture and ornament the top with fancy leaves previously baked. RHUBARB PIE— Mrs. Chas. Shaw, Cloverdale. One large cup stewed rhubarb; 1 cup sugar; yolks of 2 eggs; 1 teas- poon flour; 1 teaspoon butter; flavor with lemon; whites of eggs beaten stiff; add 2 tablespoons of sugar; spread on top and brown. XTse under crust only. BANANA PIE, NO. 1.— Mrs. A. A. Smith. Line a pan with good pastry; slice in very thinly 2 bananas; make a custard of 1 pint of milk, 2 well beaten eggs, a pinch of salt and 2 tablespoons of sugar; pour over the bananas, and bake as a custard pie. BANANA PIE, NO. 2— Mrs. A. A. Smith. Make a banana pie with a lower crust only; bake the crust first, fill it with sliced bananas and powdered sugar; the fruit will soften in a few minutes; cover with whipped cream, and eat at once. SQUASH PIES — Mrs. W. F. Jones. Line the baking plates with nice, rich crust. Steam a Hubbard squash, and when done pass it through a colander. For 2 pies, beat up 4 eggs, add 1 pint of squash, a little salt, 1 cup of sugar, 1 heaping teaspoon ginger, and % of a quart of milk. Bake until the mixture sets. 1 cup of cream in place of some of the milk is a great improvement. SQUASH PIES — Mrs. Geo. Rodden. Cream % cup of butter, beat in % cup of sugar, % teaspoon salt, % teaspoon ground mace, yolks of 3 eggs or 1 whole egg and the yolk of another beaten light, 2 tablespoons sherry wine, 1% cups, cooked and strained squash, and a large cup of rich creamy milk. This makes 1 pie. Line pan with rich plain or puff paste. 180 PASTRY AND PIES SWEDISH APPLE CAKE— Miss A. Gordon. Roll out some rich pie paste, brush the edge with yolk of egg, and let it bake at a medium heat. Peel 6 apples, cut them into small pieces, and mix them with 1% ounces of sugar; cook until quite soft; mix with them % ounce of finely shredded orange peel, and the same of burnt almohds; add a little cinnamon and some grated lemon, and spread this mixture upon the paste. Beat up the whites of 2 eggs to snow. Mix in 2i/^ ounces of sugar, and put this into a conical, rolled paper bag; squeeze a network as well as a wreath-like edge on the cake; dust it with sugar, and put it into the oven until it is a pale gold- en color. ORANGE TARTLETS— Mrs. H. V. Robinson. 3 large fine oranges (juice of 3 and rind 1), 1 cup sugar, 2 dessert- spoons butter, juice of % a lemon, 3 teaspoons cornstarch wet with lemon juice and 2 tablespoons of water, 1 egg; beat to a smooth cream and let it boil up, then pour into patty tins lined with crust, and bake. JESSIE TARTS — Mrs. Thos. S. Bonneau. Line gem tins with a rich pie crust, pinching up edges so that they will be as deep as possible, then fill them with the filling and bake in a moderately quick oven until brown and firm. Filling — Yolks of 4 eggs beaten with 1 cup of sugar,

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