Cream Pie

Ingredients

• the yolks of three eggs
• three tablespoons of sugar
• one tablespoon of flour
• one teaspoon or more of vanilla
• one pint of milk or part cream

Method

1. 1

   Line a deep pie plate with a rich paste and fill with custard.

2. 2

   After baking, spread a layer of jelly over the top, then a meringue made of egg whites, powdered sugar, and vanilla.

3. 3

   Brown slightly in a moderately heated oven.

4. 4

   Serve cold.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 54. The excerpt below is the record exactly as published.

Cream Pie. Line a deep pie plate with a rich paste and fill with a custard made of the yolks of three eggs, three table- spoons of sugar, one tablespoon of flour, one teaspoon or more of vanilla, one pint of milk or part cream. When the pie is baked, carefully spread a layer of orange jelly or any jelly or jam you like over the top (warm it if too stiff to spread easily), then a meringue made of the whites of the- eggs, two tablespoons of powdered sugar and vanilla. Spread the meringue evenly but not smoothly and brown slightly in a moderately heated oven. Serve cold. Cream Pie No. 2. Beat two eggs well, add four even tablespoons of sugar, one pint of sweet cream, flavor with nutmeg or vanilla. Great care should be taken not to bake any T40 The Quicn Cook Book custard too long, as it will soon turn to whey, after it is at boiling point. Custard Pie, To one pint of milk add two beaten eggs with three tablespoons of sugar

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