Cream Pie (Mrs. Thomas Smallwood)

Ingredients

• 1 large tablespoon of butter
• 3 of sugar
• two well beaten eggs
• a little over ½ pint of milk
• a little over ½ tablespoon of cornstarch

Method

1. 1

   Cream butter and sugar, add beaten eggs and milk.

2. 2

   Heat in a double boiler; when near boiling point stir in cornstarch.

3. 3

   Pour into pastry previously baked and for meringue use the well beaten whites of two eggs.

4. 4

   Amount for one pie.

5. 5

   Flavor to taste.

As published

This recipe was extracted from Historic Paxton, her days and her ways, 1722-1913 (1913) by Helen Bruce Wallace, page 60. The excerpt below is the record exactly as published.

d of sugar. % pound of grated cocoanut. 2 tablespoons of butter. 1 pint of milk. 4 tablespoons of bread crumbs. 4 eggs. Bake on a crust. Mince Meat 2 pounds of beef or fresh beef tongue. 2 pounds of suet. 4 pounds of apples. 3 pounds of currants. 3 pounds of raisins. 165 3% pounds of sugar. 2 ounces of cinnamon. 7 good sized nutmegs, grated. 1/^ ounce of mace. 8 lemons. Boil the sugar with a quart of water, and when cold pour over the chopped meat, suet, apples, etc. Grate rind from lemon, press out juice, strain, add to mixture. Add a pint of white rum and put into jars. Add cider when you make your pies. Cream Pie (Mrs. Thomas Smallwood.) Creain one large tablespoon of butter and three of sugar, add two well beaten eggs and a little over % pint of milk. Heat in a double boiler; when near boiling point stir in a little over % tablespoon of cornstarch

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