Cream Pie

Ingredients

• Bake a crust in a large pie tin
• 1 pint of very rich milk
• three-fourths of it
• 2 table-spoons of corn-starch
• half a tea-cup sugar
• the yolks of 2 eggs
• 2 table-spoonfuls of sugar

Method

1. 1

   Boil three-fourths of the milk, mix corn-starch with remaining milk, add to boiling milk while stirring.

2. 2

   Add sugar and beaten egg yolks, remove from fire, flavor with vanilla and nutmeg, pour into crust.

3. 3

   Frost with whipped egg whites and sugar, brown in oven, serve cold.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 117. The excerpt below is the record exactly as published.

CREAM PIE. Bake a crust in a large pie tin, and lift it out on a plate. For filling take i pint of very rich milk, boil three-fourths of it, and with the remaining quarter stir 2 table-spoons of ^corn-starch. Add to the boiling milk, stirring all the time, and then add half a tea-cup sugar, then the yolks of 2 eggs well beaten and thinned with a little milk. Re- move from the fire, flavor with vanilla and nutmeg, and pour into the crust. Whip the whites, add half a tea-cup sugar, frost the pie, and place in the oven to brown slightly. Serve cold. NO. 2. Place I pint of milk in a tea-kettle boiler until hot (not boiling), and add i cup white sugar, ^ cup flour, and 2 eggs well beaten. Stir rapidly until thoroughly cooked, flavor with lemon or vanilla, pour over the crust, which should be previously baked. Beat the whites of 2 eggs to a stiff froth ; COOKING DIVISION. 335 add 3 table-spoontuls of powdered sugar, pour over the custard, and set in the oven and al- low it to come to a Hght brown. To be eaten cold. NO. 3. One large table-spoonful of butter, 3 of sugar, 2 of flour, 2 eggs, and a little more than half a pint of milk. Beat the sugar and butter to a cream; beat the eggs well and mix them with the milk. Then stir in the flour, etc. Flavor with whatever you like. If with lemon, grate the rind and use some essence. This is for i pie. CUSTARD PIE. Take about half pint of flour, a pinch of salt, lard the size of an egg, and rub together with the hands, not too fine if you want it flaky. Use just enough cold water to stick together. Do not knead it or work it much. Line a pie tin with crust and bake. If it rises up while baking press it down with your hand before it gets hard. Heat I pint of milk boiling hot, and then take half cup flour, half cup sugar, and the yolks of 2 eggs. Beat them together and stir into the boiling milk, and cook about 5 minutes. After the crust is baked put in the mixture, and then put upon the top a frosting made of the whites of the eggs and 2 table-spoonfuls of sugar

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