Custard Pie
From Handbook of domestic science and household arts for use in elementary schools, 1900
Presented as published in 1900. 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 Handbook of domestic science and household arts for use in elementary schools (1900) by Wilson, Lucy Langdon (Williams) Mrs, page 125. The excerpt below is the record exactly as published.
Custard Pie. — Line the plate with a crust and prick it with a fork. With narrow strips of paste, moistened with water, make a rim to the pie to add to its depth ; bake until crisp but not brown. Mix milk, egg, and sugar in the pro- portion of 1 egg to 1 cup of milk and 2 tablespoons of sugar ; season with a. little salt and a few gratings of nutmeg
Cook this with the app: pantry check, scaling, and the assistant.