Custard Pie

Name: Custard Pie
Yield: 1 servings
Ingredients: three eggs; one pint of milk; one-half cup of sugar; a little nutmeg grated; the crust may be baked light brown before adding the custard

From The national course in home economics, 1917

Serves 1

Pricking the dough before baking prevents blistering.

Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 152. The excerpt below is the record exactly as published.

CUSTARD PIE. Beat three eggs well, add one pint of milk, a little nutmeg grated, one- half cup of sugar and any flavor to suit, though vanilla is the best. There is a perforated pie plate made which is especially suited to custard pies, as the steam escapes and prevents the pie becoming soggy. The crust may be baked light brown before adding the custard

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