Cream Pie
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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 The Fredericksburg home kitchen cook book (1921), page 27. The excerpt below is the record exactly as published.
Cream Pie. To 2 cups of stewed and mashed apples add % cup sugar, put on crust and bake. When cold pour ovep it 1 cup of sweet cream whipped with 3 tablespoonfuls sugar. MRS. H. CORDES. Buttermilk Pie. 1 cup buttermilk; 2 eggs; % cup sugar; 1 teaspoon cornstarch; juice and rind of y2 lemon. Mix, pour in crust and bake. When done spread with eggwhites beaten with 3 tablespoons sugar ; set in oven to brown. MRS. H. CORDES. Chocolate Pie. 2 cups of milk; 1 cup of sugar; yolks of 3 eggs; 3 tablespoonfuls of flour; 3 tablespoonfuls of cocoa; 1 teaspoonful of vanilla. Boil until thick and smooth. Bake crust and fill. Beat whites of eggs, add 3 tablespoonfuls of sugar. Brown. MRS. ROEHM. Cream Pie. y2 cup sugar; 1 tablespoon butter; 2 tablespoons flour; 2 well beaten eggs; 2 cups rich milk; 2 teaspoons orange extract
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