Cream Pie or Pudding

Ingredients

• The yolks of 6 eggs
• 1 cup of cream
• 2% cups sugar
• 1 cup sugar

Method

1. 1

   Beat well; beat the whites with one cup sugar; put on top of pie and brown; flavor to taste.

2. 2

   This makes two small pies or one large one.

Nutrition per serving

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 24. The excerpt below is the record exactly as published.

Cream Pie or Pudding.—The yoiks of 6 eggs; 1 cup of cream; 2% cups sugar. Beat well; beat the whites with one cup sugar; put on top of pie and brown; flavor to taste. This makes two small pies or one large one. 8 eggs; 1 pound powdered — PUDDINGS. 45 Cream Pie or Cake.—4 eggs; 1% cups sugar; 1 cup milk; 3 cups flour; % cup butter; 2 teaspoons Royal baking powder; flavor with vanilla or lemon. Mix as any cake batter. Bake in two layers. Cream Filling.—2 cups milk; 4 even tablespoons sugar; 2 tabl- spoons flour; 1 egg. Boil this a few moments until it has thickened and flavor with vanilla or lemon. When the cakes are cold, split and put the custard between. Sift powdered sugar over cakes before serving. Apple Roll.—2 cups flour; 2 teaspoons Royal baking powder; 2 tablespoons butter or lard; milk to mix to a dough; 6 apples; sugar; nutmeg. Mix and sift flour with baking powder, rub in the lard or butter, and make to a dough with the milk. Roll thinly about twice as long as the dough is wide, spread with chopped apples, sprinkle with small quantity of sugar and dot with small lumps butter. Roll up like a jelly roll. Cut in slices an inch thick, and lay cut side up on a greased baking-pan. Add more sugar and butter and sufficient water to form a sauce. Bake in moderate oven. Apple Dumplings (No. 1).—4 or 5 large apples, chopped fine; 1 cup sugar

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