Custard Pie

Ingredients

• 2 eggs
• 1/4 cup sugar
• 1/4 teaspoon salt
• 2 cups hot milk
• 1/2 teaspoon flavoring

Method

1. 1

   Beat eggs slightly, add sugar and salt, add hot milk; stir until sugar is dissolved, add flavoring.

2. 2

   Cook in one crust, using a moderate oven.

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 45. The excerpt below is the record exactly as published.

14 teaspoon salt, 1 teaspoon butter. Mix ingredients, cook until] mixture thickens; cool, bake between crusts. Mince Pie—Use 2 crusts. Fill undercrust even full of mincement. Bake 30 minutes. Mince Meat for Pies—2 pounds raisins, seeded, 2 pounds currants, 4 pound mixed peel, 144 pound mixed nuts, if desired, 2 pounds of lean beef, cooked and minced, 1 pound suet, 5 pounds tart apples, chopped, 3 tea- spoons salt, 1 tablespoon each Blue Ribbon allspice, cinnamon, mace and nutmeg, 1 teaspoon cloves, 14 cup lemon juice, 3 cups orange juice, 4 cups brown sugar. Mix all ingredients, except nuts, simmer slowly 35 to 45 minutes, add nuts. Pack in jars and seal. Let ripen at least one week. Butterscotch Pie—1 cup brown sugar, 3 tablespoons flour, 3 table- spoons butter, 114 cups milk, 2 eggs, 4 teaspoon Blue Ribbon vanilla. Mix sugar and flour, add hot milk, cook. Add to beaten egg yolks, add other ingredients. Cool, put in shell, cover with meringue made of the egg whites and sweetened. Custard Pie—2 eggs, 14 cup sugar, 14 teaspoon salt, 2 cups hot milk, % teaspoon flavoring

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