Custard Pie

Ingredients

• the yolks of four eggs
• four tablespoonfuls of sugar
• flavor with nutmeg or vanilla
• the four beaten whites
• a quart of sweet milk

Method

1. 1

   Beat yolks and sugar, add flavoring, beaten whites, salt, and milk.

2. 2

   Pour into pastry-lined tins and bake until firm.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 210. The excerpt below is the record exactly as published.

custard pie. Lovers of chocolate will like this. LEMON PIE. No 1. (Superior.) Take a deep dish, grate into it the outside of the rind of two lemons ; add to that a cup and a half of white sugar, two heaping tablespoonfuls of unsifted flour, or one of cornstarch ; stir it well together, then add the yolks of three well-beaten eggs, beat this thoroughly, then add the juice of the lemons, two cups of water and a piece of butter the size of a wal- nut. Set this on the fire in another dish containing boiling water and cook it until it thickens, and will dip up on the spoon like cold honey. Re- move it from the fire, and when cooled, pour it into a deep pie-tin, lined with pastry ; bake, and when done, have ready the whites, beaten stiff, with three small tablespoonfuls of sugar. Spread this over the top and re- turn to the oven to ^et and brown slightly. This makes a deep, large- sized pie, and very superior. Ebbitt House, Washington. LEMON PIE. No. 2. One coffeecupful of sugar, three eggs, one cupful of water, one table- spoonful of melted butter, one heaping tablespoonful of flour, the juice and a little of the rind of one lemon. Reserve the whites of the eggs, and after J 312 rASTBT, PIES AND TARTS. the pie is baked, spread them over the top, beaten lightly, with a spoonful of sugar, and return to the oven until it is a light brown. ' This may be cooked before it is put into the crust or not, but it is rather better to cook it first in a double boiler or dish. It makes a medium-sized pie. Bake from thirty-five to forty minutes. LEMON PIE. No. 3. Moisten a heaping tablespoonful of cornstarch with a little cold water, then add a cupful of boiling water ; stir over' the fire till it boils and cook the cornstarch, say two or three minutes ; add a teaspoonful of butter and a cupful of sugar ; take off the fire, and, when slightly cooled, add an egg well beaten and the juice and grated rind of a fresh lemon. Bake with a crust. This makes one small pie. LEMON PIE. No. 4. Two LARGE, fresh lemons, grate off the rind, if not bitter reserve it for the filling of the pie, pare off every bit of the white skin of the lemon (as it toughens while cooking) ; then cut the lemon into very thin slices with a sharp knife and take out the seeds ; two cupfuls of sugar, three tablespoonfuls of water and two of sifted flour. Put into the pie a layer of lemon, then one of sugar, then one of the grated rind, and, lastly, of flour, and so on till the ingredients are used ; sprinkle the water over all, and cover with upper crust. Be sure to have the under crust lap over the upper, and pinch it well, as the syrup will cook all out if care is not taken when finishing the edge of crust. This quantity makes one medium-sized pie. OKANGE PIE. Grate the rind of one and use the juice of two large oranges. Stir together a large cupful of sugar and a heaping tablespoonful of flour ; add to this the well-beaten yolks of three eggs, two tablespoonfuls of melted butter. Keserve the whites for frosting. Turn thi^ into a pie-pan lined with pie paste and bake in a quick oven. When done so as to resemble a finely baked custard, spread on the top of it the beaten whites, which must be sweetened with two tablespoonfuls of sugar ; spread evenly and return to the oven and brown slightly. The addition of the juice of half a lemon improves it, if convenient to have it. PASTBY, PIES AND TARTS 313 BAKERS’ CUSTARD PIE. Beat up the yolks of three eggs to a cream. Stir thoroughly a table- spoonful of sifted flour into three tablespoonfuls of sugar ; this separates the particles of flour so that there will be no lumps ; then add it to the beaten yolks, put in a pinch of salt, a teaspoonful of vanilla and a little grated nutmeg; next the well-beaten whites of the eggs; and, lastly, a pint of scalded milk (not boiled) which has been cooled; mix this in by degrees and turn all into a deep pie-pan lined with puff paste, and bake from twenty-flve to thirty minutes. I received this recipe from a celebrated cook in one of our best New York bakeries. I inquired of him “ why it was that their custard pies had that look of solidity and smoothness that our home-made pies have not.” He replied, “The secret is the addition of this hit of jiour — not that it thickens the custard any to speak of, but prevents the custard from break- ing or wheying and gives that smooth appearance when cut.” CREAM PIE. Pour a pint of cream upon one and a half cupfuls of sugar ; let it stand until the whites of three eggs have been beaten to a stiff froth ; add this to the cream and beat up thoroughly ; grate a little nutmeg over the mix- ture and bake without an upper crust. If a tablespoonful of sifted flour is added to it, as the above Custard Pie recipe, it would dnlprove it. WHIPPED CREAM PIE. Line a pie plate with a rich crust and bake quickly in a hot oven. When done, spread with a thin layer of jelly or jam, then whip one cupful of thick sweet cream until it is as light as possible ; sweeten with pow- dered sugar and flavor with vanilla ; spread over the jelly or jam ; set the cream where it will get very cold before whipping. CUSTARD PIE. Beat together until very light the yolks of four eggs and four table- spoonfuls of sugar, flavor with nutmeg or vanilla ; then add the four beaten whites, a pinch of salt and, lastly, a quart of sweet milk

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