Custard Pie

Ingredients

• Three eggs
• three gills of milk
• one ounce of sugar
• one half tea-spoonful of grated nutmeg

Method

1. 1

   Line a pie tin with the pie crust, and putting the eggs and sugar into a bowl, beat them together until the eggs become very light.

2. 2

   Add to this the milk, and pour all into the crust-lined pie tin.

3. 3

   Place the whole in a moderate oven, and bake the pie for half an hour.

4. 4

   When done, grate over the surface the nutmeg.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 131. The excerpt below is the record exactly as published.

CUSTARD PIE. 199 apples may require to be exposed to the heat before becom- ing soft. Peach Pie. — One quart of peaches, three ounces of sugar, three table-spooufuls of cream. Line a pudding-dish with flaky crust (see p. 195), and cut also a round of the same, large enough to cover the top of the pudding-dish. Bake the crust lining and the covering upon flat baking-tins in a quick oven for fifteen minutes. "While these are baking, pare and slice the peaches, which must be very ripe, mix together the sugar and cream, and pour over them ; and when the crust is done, place the pre- pared peaches in the pie-dish, cover them over with the top crust, and place all in the oven for five minutes, in order that the fruit may steam through and the crust brown lightly upon the surface. NOTE. — When small fruits are to be made into pies, such as strawberries, raspberries, etc., they should be treated in the manner above laid down, as baking them with the crust causes them to lose flavour and freshness. Custard Pie. — Three eggs, three gills of milk, one ounce of sugar, one half tea-spoonful of grated nutmeg

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