Custard Pie

Ingredients

• 4 eggs, slightly beaten
• 1/4 teaspoon salt
• 6 tablespoons sugar
• 3 cups milk
• Few gratings nutmeg

Method

1. 1

   Add sugar, salt, and milk to eggs.

2. 2

   Line plate with Plain Pastry and build up a fluted rim.

3. 3

   Strain in the mixture and sprinkle with few gratings nutmeg.

4. 4

   Bake 10 minutes in hot oven (450° F.), then reduce heat to moderate (350° F.), and bake until firm when tested with silver knife.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 259. The excerpt below is the record exactly as published.

4% teaspoon salt 4 eggs ¥4 cup hot strong coffee 1 tablespoon lemon juice Soak gelatine in cold coffee 5 minutes. Beat egg yolks slightly. Add 14 cup sugar, salt, and hot coffee and cook over boiling water until custard-like. Add gelatine and lemon juice. Cool slightly. Beat whites until stiff with remaining sugar. Fold into custard. Fill baked pie shell* and chill. Serve spread with a thin layer of whipped cream. CRANBERRY PIE 114 cups cranberries 14 cup water 34 cup sugar 11% tablespoons flour Mix ingredients and cook 10 minutes. Cool. Bake* in one crust, with a rim, and strips across top. Cranberry and Raisin Pie. Add ¥% cup seeded raisins to mixture. BOSTON CREAM PIE (p. 657) CREAM PIE Fill baked pie shell with Cream Filling (p. 672) or bake two or three 9-inch circles of pastry * and put together with filling; sprinkle top with powdered sugar. Frangipan Cream Pie. Use Frangipan Cream (p. 673). Coconut Cream Pie. Cover with Meringue I.* Sprinkle with grated coconut. Bake in slow oven (300° F.) until delicately brown. Devonshire Cream Pie. Cut out three 9-inch pastry circles. Cut center from one, leaving. 1¥%-inch ring. Bake. Put Cream Filling (p. 672) between pieces. Place ring on top, fill with fresh strawberries or other fruit sweetened to taste. Garnish, if desired, with whipped cream. Graham Cracker or Rusk Cream Pie. Mix lightly, 114 cups cracker or rusk crumbs (rolled fine) with 144 cup granulated sugar _* Pastry, p. 621. To Bake Pies, p. 625. Meringues, p. 625. 630 THE BOSTON COOKING-SCHOOL COOK BOOK and Yécup melted butter. Line pie plate, reserving 144 cup crumbs, fill with Cream Filling, cover with Meringue I,* sprinkle with reserved crumbs, and bake )% hour. CURRANT PIE 1 cup currants V4 cup flour 1 cup sugar 2 egg yolks, slightly beaten 2 tablespoons water Mix flour and sugar, add egg yolks mixed with water. Wash currants, drain, remove stems, and then measure; add to first mixture and bake in one crust; cool, cover with Meringue I,* and bake.* CUSTARD PIE ara eggs, slightly beaten V4 teaspoon salt 6 tablespoons sugar 3 cups milk Few gratings nutmeg

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