Cream Pie

Ingredients

• three eggs
• one cupful and a half of powdered sugar
• one table-spoonful of lemon juice
• two cupfuls of sifted flour
• two level teaspoonfuls of baking-powder
• one gill of cold water
• three gills of milk
• three table-spoonfuls of flour
• two-thirds of a cupful of sugar
• one large egg
• half a salt-spoonful of salt
• half a teaspoonful of vanilla or lemon extract

Method

1. 1

   Beat the eggs very light, add powdered sugar, and beat until creamy.

2. 2

   Add lemon juice and beat for three minutes.

3. 3

   Mix flour with baking powder, add cold water to the egg mixture, sift in flour, and beat well.

4. 4

   Pour into buttered plates and bake for 20 minutes.

5. 5

   For the cream, heat milk, mix flour, sugar, egg, and salt, stir into boiling milk, cook for 15 minutes, and add vanilla.

6. 6

   Split cakes and fill with cream.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 312. The excerpt below is the record exactly as published.

Cream Pie. Beat three eggs very light with the Dover-beater ; add to them one cupful and a half of powdered sugar, and beat with a spoon until the entire mixture is creamy. Add one table-spoonful of lemon juice, and beat three minutes longer. Put two cupfuls of sifted flour into the sieve; mix with it two level teaspoonfuls of baking-powder; add one gill of cold water to the beaten egg and sugar ; then sift in the flour and baking-powder, and beat well. Pour a little more than half of this mixture- into two buttered PIES. 597 deep tin plates. Pour the remainder into a small cake- pan. Bake the part in the plates for twenty minutes, and that in the pan for twenty-five. The two round plates are for the pies, and the sheet of cake may be used in the basket. It improves if kept a day or two. Split the round cakes, and fill with the prepared cream. To Make the Cream. — Put three gills of milk into the double-boiler, and place on the fire. Beat together in a bowl three table-spoonfuls of flour, two-thirds of a cupful of sugar, one large egg, and half a salt-spoonful of salt. When this is light and smooth, stir it into the boiling milk. Beat well for two minutes ; cover the boiler, and cook the cream for fifteen minutes, stirring frequently. Season with half a teaspoonful of vanilla or lemon ex- tra

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