Custard Pie

Ingredients

• three eggs
• one-fourth cup sugar
• one-eighth teaspoon salt
• one-eighth teaspoon nutmeg
• two cups scalded milk

Method

1. 1

   Line pie tin with paste.

2. 2

   Beat eggs, add sugar, salt, nutmeg, and pour in scalded milk while stirring.

3. 3

   Bake in a hot oven to set crust, then reduce heat to finish cooking.

Nutrition per serving

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 33. The excerpt below is the record exactly as published.

Custard Pie Edam Cheese Coffee Iced Tea 4 — K CREAM OF ASPARAGUS (For recipe see Page 66.) BRAISED CALF'S LIVER Wipe liver and skewer into shape, if necessary. Draw small lardoons through the liver, in parallel rows, leaving each lardoon extend one-half inch above surface. Place liver in a casserole or Dutch oven, surround with remnants of lardoons. Sprinkle with salt, pepper and dredge with flour. Surround with one-third cup each of carrots, onion and celery, cut in small cubes; add one-half teaspoon peppercorns, six cloves, one spray parsley, a bit of bay leaf and two cups hot Brown Stock or water. Cover closely and cook in a slow oven two hours. Remove cover the last half hour of cooking that liver may brown richly. Remove liver to serving platter, set aside in a warm place. Strain liquor in casserole and use for making a Brown Sauce. Pour sauce around liver and serve. Braised liver may be served cold, thinly sliced. RICE AU GRATIN \]/2 cups steamed or boiled rice. 3^ lb. grated cheese. 1 tablespoon salt. Cayenne. 13^ tablespoons butter. Milk. Buttered cracker crumbs. 72 5 2 Sunday Dinners ^urd Sunday Process: When steaming or boiling the rice, allow one table- spoon of salt for seasoning. Butter a baking dish and cover with a layer of rice, dot over with some of the butter. Sprinkle with a thin layer of cheese and a slight sprinkle cayenne; repeat alternate layers until rice and cheese are used. Pour on milk to half the depth of baking dish, cover with buttered cracker crumbs and bake in oven until cheese melts and crumbs are brown. CARROTS AND TURNIPS IN CREAM SAUCE Scrub, scrape and cut carrots in small cubes. Wash, pare and cut purple-top turnips the same. (There should be one and one- half cups of each.) Cover each (in separate vessels) with boiling water and cook until tender; add salt the last half hour of cooking. Drain well, toss together and reheat in one and one-half cups Thin White Sauce. ASPARAGUS SALAD Cook asparagus in the usual way, drain and slip three or four spears through an onion ring just large enough to hold them. Ar- range these fagots in nests of crisp lettuce heart leaves. Just before serving pour over French Dressing to which has been added one tablespoon of finely chopped chives. A band of red or green pepper may be used in place of the onion ring. Canned asparagus should first be drained from the liquor in the can then rinsed with cold water. Chilled and served as directed in the foregoing. CUSTARD PIE Line a deep, perforated pie tin with Plain or Rich Paste. For filling, beat three eggs slightly, add one-fourth cup sugar, one-eighth teaspoon salt, one-eighth teaspoon nutmeg, and pour over slowly two cups scalded milk

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