Cream Pies

Name: Cream Pies
Ingredients: one quart of milk; one-half pound of sugar (one cup); four tablespoonfuls of corn starch; two or three eggs; one teaspoonful of any extract; a little butter may be added; two ounces of chocolate as required

From Perfection in baking, 1895

You may also use grated lemon or orange peel.

Presented as published in 1895. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 5. The excerpt below is the record exactly as published.

Cream Pics. FOR TWO PIES. Boil one quart of milk with one-half pound of sugar (one cup), stir into this quickly, while boiling, four tablespoonfuls of corn starch, mixed with two or three eggs and one teaspoonful of any extract ; a little butter may be added ; you may also use grated lemon or orange peel, or two ounces of chocolate as required

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