Custard Pie

Ingredients

• the yolks and whites of four eggs
• four table-spoonfuls of sugar
• one quart of milk
• two table-spoonfuls of cornstarch
• the whites of two

Method

1. 1

   Beat the yolks and whites of four eggs separately.

2. 2

   Add the yolks to four table-spoonfuls of sugar, beat light, and then add one quart of milk and the frothed whites of the eggs.

3. 3

   Line a pan with paste, pour in the mixture, and bake.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 285. The excerpt below is the record exactly as published.

table-spoonfuls of corn- starch, two table-spoonfuls of sugar, one egg, a small pinch of salt, and flour to taste, with extract of lemon and orange mixed. Bake in a rich paste. Currant Pie. — To one cupful of mashed currants add one cupful of sugar, two table-spoonfuls of water, one table - spoonful of flour, and the beaten yolks of two eggs. Line a pie- plate with rich pie-crust and make a little wall of the crust around the edge. Fill the plate with the prepared mixt- ure and bake in a moderate oven. Add a meringue to the top before serv- ing. Currant Meringue Pie. — Line two pie-pans with a rich short crust, prick with a fork, and bake to a very light brown. When cool, fill with the fol- lowing and bake in a very slow oven : Beat the whites of three eggs until stiff, add gradually one cupful of granulated sugar and one pint of currants. Currant and Red - raspberry Tart. — Currants and red raspberries make a pleasing combination of fruit. Four eggs, one cupful of sugar, one quart of fruit, one-half cupful of flour. Beat the yolks and sugar until light, fold in the stiff-beaten whites, and, lastly, the fruit mixed with the flour. Pour the mixture into a deep pan lined with plain pie-paste. Cover with a lattice- work of pastry strips. Bake in a mod- erate oven until the crust is done. Sprinkle with powdered sugar. Serve either warm or cold. Currant Tarts. — Line pie-plates or patty-pans with a good pastry. Stem ripe currants, and fill the pans with them, sugaring them plentifully. Bake without a top cnist. If you pre- fer, you can make a lattice-work of strips of paste over the top of the pie. Or you may make your tarts in the English fashion, with no bottom crust, but with one on top. In that case, heap the fruit towards the mid- dle of a deep pie-dish, lay a strip of paste around the edge of the dish, pinch this and the edge of the top crust closely together to prevent the escape of the juice, and make a cut in the mid- dle of the crust to allow the steam to escape. Custard Pie. — Beat the yolks apd whites of four eggs separately. Add 255 Fruit Pasties PIES, ETC . Gooseberries for Tarts the yolks to four table-spoonfuls of sugar, beat light, and then add one quart of milk and the frothed whites of the eggs. Line a pan with paste, pour in the mixture, and bake. Another way : — Let three pints of milk come to a boil, and then stir in two table - spoonfuls of corn -starch, which has been moistened with water. Let it boil up and then remove from the fire, and, when cool, stir in six table- spoonfuls of sugar, two teaspoonfuls of almond essence, the yolks of four eggs and the whites of two

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