Cup Custard

Ingredients

• two ounces of flour
• one teaspoonful of any extract you wish
• three pints of fresh milk
• teaspoonful salt

Method

1. 1

   Mix all ingredients together and bake for twenty minutes.

2. 2

   To check if done, stick a knife through the pie; if it comes out clean, the pie is done.

Nutrition per serving

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.

one tea- spoonful of any extract you wish, and three pints of fresh milk; strain all together and bake twenty minutes. This mixture is also fine for cup custard. Bake about twenty minutes. To make sure that any kind of custard pie is done, stick a knife through the pie, and if you can remove it without any custard or milky p.aste sticking to it the pie is done. L,emon Pie. Boil one quart of water with one cup of canned, fresh or dried apples, three-quarters of a pound of granulated sugar, until apples are soft, then stir into it three ounces (or five tablespoonfuls) of dissolved corn starch; remove from the stove and when cool add five to six eggs, one-half teaspoonful salt, the juice of three lemons, two grated lemon peels, and one tablespoonful butter; strain all through a colander and fill into pie dishes lined with plain pie crust. If you want French lemon pie, line flat pie dish with American puff paste, scallop the edge with your fingers or a knife, fill in the cream and lay four bars of the same paste over the top and four more crosswise over them. This is the finest lemon pie found in twenty years' practice. Pumplcin or Squash Pies. FOR THREE PIES. Cut up and boil soft one-half of a small pumpkin, strain off water well and press the dry meat through a colander. Beat up six eggs with six ounces of powdered sugar, one-half teaspoonful salt, one tablespoonful ginger, one-half nutmeg; then add the pumpkin, one quart of milk, and one tablespoonful of melted butter, strain all through colander again, fill in deep pie dishes lined with plain pie paste, and bake like custard pie — twenty to thirty minutes. This is enough for three large pies. Generally, as soon as pie is up above the rim of the plate it is done; if bottom is not quite baked, then set on top of hot stove a few seconds to finish bottom. The same rule applies to custard pies. — 9 — 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. Line a fiat pie dish with American puff paste, dust well with cracker dust or flour, press another same size pie dish on top of the paste and set in the oven ; when about half done take top dish off and bake until done ; pour in cream and set away to cool. Cream. JKIcrinfrue Pie. Beat only the whites of three eggs to a stiff froth ; mix into it, light, one small cup of sifted powdered sugar ; spread this over the cream and dust with a little sugar; brown in oven about three minutes. Peuoh Afe 2*177 g'ue. EUROPEAN STYLE. Skin say six ripe peaches, cut them up into thin slices, mix with one cup of powdered sugar and divide on twelve deep saucers ; then cover over with meringue, same as for cream meringue pie. If you have a canvas bag and tube you can ornament a little on top. Any other fresh fruit except berries can be used the same way. Russian Spioe Pie. Line flat pie dish with common pie crust, and spread thin with any kind of jelly or jam. Mix together three-quarters of a pound of sifted bread or cake crumbs, three-quarters of a pound of lard, one quart molasses, one pint of sour cream or water, one ounce of saleratus, one egg, one pint of washed currants, a little chopped citron, a little lemon and vanilla extract, and one tablespoonful of cinnamon or pie seasoning; mix all together and thicken with enough pastry flour to have a soft paste. Fill this on top of the jelly and bake slow; when baked, dust with powdered sugar. This pie is very tine when a few days old. — 10 — Minee Meat for Pies. ^ Two pounds of apples, chopped fine; one-half pound of washed currants; one pound of lean boiled beef, chopped fine; half-pound citron and orange peel; two lemons, grated and the juice; one pound raisins, stoning them if time allows; one pound of brown sugar; one- half nutmeg; two ounces of mixed ground spices; add either brandy, wine or cider to taste, and enough of the beef broth to moisten well. Freneli JKIadclaine Pie or Tarts. Line pie dish or tart mould with American puff paste and spread with jelly. Stir together lightly one cup of sugar, one cup of sweet almonds pounded very fine, and six yolks or three whole eggs; then add two tablespoonfuls of melted butter, three-quarters of a cup of pastry flour and one-half teaspoonful of baking powder. If too stiff, add a little milk or cream. Fill in the dish, roll out a piece of the paste, cut in narrow strips one-quarter of an inch thick, and lay close together across the top of pie. Bake by moderate heat for half an hour; if it colors too soon on top, cover with a strong, greased paper. Rice Pie. Line plate same as for custard pie. One cup of rice, boiled very soft with one-half teaspoonful of salt; beat lightly four eggs with one- half cup of sugar; add the rice, one-half nutmeg, a little lemon or cinnamon, one quart of milk or cream, and two tablespoonfuls of butter. Press all through a fine colander twice and bake same as custard pie. Southern Custard or Potato Pie. Boil or bake four good potatoes and take the skins off ; beat up with five ounces of powdered sugar and five eggs, then add one ounce of flour, one and one-half quarts of milk, one-half grated nutmeg, one-half teaspoonful salt and one tablespoonful melted butter. Strain all through colander, fill in lined pie plates and bake like custard. Sweet potatoes or carrots can be used the same way. You may also steam the potatoes until mealy but not watery. — 11 — Rhuhaih Pie. Get your rhubarb cleaned and cut in strips one inch long the night before and mix well with sufficient sugar. Next morning strain off the juice and set on the fire ; when boiling add the rhubarb, boil about two minutes, stir two ounces (three good tablespoonfuls) of corn starch into it and take off to cool. A little cinnamon improves it greatly. Gooseberries are prepared in the same manner. European Cherry Pie ( Plamri). Line a flat pie dish or layer-cake tin with American puff paste, dust well with cracker dust and cover the bottom with one layer of stoned cherries and bake half done ; pour over the following creme, and put back in oven for five to seven minutes longer. Creme: Four egg yolks, three ounces sugar, a little cinnamon, and two ounces of flour

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