Cream Pie

Ingredients

• One cup of sugar
• three tablespoons of flour
• three eggs
• butter size of an egg
• one and a half teacup new milk
• one and a half teacup new cream
• flavor with lemon or vanilla extract

Method

1. 1

   This receipt makes two pies.

As published

This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 62. The excerpt below is the record exactly as published.

CREAM PIE. Mrs. H. F. Eaton. One pint of milk, one cup of sugar, one tablespoon of butter, four tablespoons of flour, whites of four eggs, one cup prepared cocoanut, pinch of salt. Scald the. milk over steam, add sugar, cocoanut and butter, then the flour and salt which have been mixed with cold milk, and lastly the beaten whites of eggs ; stir gently. Bake crust after pricking with a fork. When both are cold spread mixture over crust. Beat whites of four eggs, add eight tablespoons of pulverized sugar, spread this over top and sprinkle one-fourth cup of cocoanut over top and brown lightly. This makes two pies. If fresh cocoanut is used half of one is enough. It will then be necessary to use a little sugar, with that sprinkled over 'top. CRANBERRY PIE. Mrs. F. M. Hallam. One cup of cranberries, cut, one-half cup of seeded raisins, chopped, then add one heaping tablespoon of flour, one cup of sugar, small piece of butter, pinch of salt, one teaspoon vanilla and pour one-half cup of boiling water over it ; then stir in fruit and bake with two crusts. CREAM PIE. Chill and whip one cup of sweetened and flavored PIES 131 cream, and pile it on the crust previously baked. The crust may be covered with a thin layer of apple jelly before putting on the cream, or bits of jelly may be put on the top. CREAM PIE. Mrs. Henry Ewing. One cup of sugar, three tablespoons of flour, three eggs, butter size of an egg, one and a half teacup new milk, one and a half teacup new cream, flavor with lemon or vanilla extract

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