Custard Pie

Ingredients

• Three well beaten eggs
• three tablespoons sugar
• a little salt
• milk enough to fill a crust

Method

1. 1

   Mix all ingredients and bake.

Nutrition per serving

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 14. The excerpt below is the record exactly as published.

three tablespoons sugar, spread this on top and brown slightly. Mrs’ Dr. Ricksecker. 20 THK PKyXSYI, VANIA (;krman cook hook LEMON PIE, NO. 4. KOK TWO Take one j^rated lemon, add one heai>- Ing Clip of sugar, take two eggs, separate the whites and yolks. Beat the yolks, add two tablespoons Hour and one of corn starch, mix with a little water, add two pints of iHtiling water, let the mixture come to a boiling ixdnl, pnt the mixture into baked crusts, beat the whites, spread on top and brown in oven. Mrs. J. A. Kbal. LEMON PIE. NO. 6. Two cups sugar, two lemons, five heap¬ ing tablespoons corn starch, the yolks of three eggs. Soften cornstarch with cold milk, then pour on boiling water, (out of a boiling teakettle) until starch looks clear and is thick, then add eggs, sugar, lemon juice and grated rind and sweet cream or milk to make it the right con¬ sistency. Bake in crusts and cover with whites after baked, brown, add some sugar to whites. This makes four pies. Mrs. 0. Messenbring, Minn. CHOCOLATE PIE, NO. 1. One tablespoon co^liskarch, four of sugar, five of grated chocolate, lump of butter the size of a hickorynut, mix t horoughly then add one pint (or more) of milk .slowly, let come to a boil, then put into a baked crust, whip one-half cup of sweet cream, and spread on top. .Mrs. C. W. Berry. CHOCOLATE PIE, NO. 2 One and one-lialf cups water, butter the size of a walnut, one-half cup sugar, three even tablespixms cornstarch, made thin with sweet cream, flavor, adil three table- si>oons of chocolate, boil t<>gether until it thickens, put into bake<l crust. Mrs. F. H. Keller. CHOCOLATE PIE, NO. 3. Five tables|HK)ns grateil chocolate, yolks of two eggs, a little salt, one-half cup of sugar, two teasiioons flour. .Mix thoroughly and {Kmr on one cupful of boiling water. Cook, stirring constantly Flavor with a little vanilla. Four into a baked crust, (’over with the beaten whites of eggs. S. K. COCOANUT PIE, NO. 1. One pint milk, one teacup sugar, three eggs, one heaping cup of pre;)ared cocoa- nut. Mix the cocoanut with the beaten yolks and sugar, add milk, and bake with nndercrust. Beat the whites to a froth add three tablespoons powdered sugar spread over the pie, sprinkle with dry cocoanut and brown slighly. COCOANUT PIE, NO. 2. Yolk of one egg, lump of butter the size of a walnut, four tablespoons sugar one of cornstarch, stir together then add one pint or more of milk slowly. Set on stove and let boil a minute or two stiring constantly. Take off and add one cup of (Hicoanut. Make icing of the white of egg, and two tablespoons sugar, spread on pie, sprinkle with cocoanut, and brown slightly. Mrs. C. W. Berry. CORNSTARCH PIE. Mix one tablespoon cornstarch, and two tablespoons sugar. Stir into the beaten yolk of one egg, then add the beaten white, flavor with vanilla, a little salt, and one pint of milk. Bake like custard pie. S. K. CUSTARD PIE. Three well beaten eggs, three table¬ spoons sugar, a little salt, and milk enough to fill a crust

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