Custard Pie

Ingredients

• One even tablespoonful corn-starch
• two do. milk
• one-third of a tumblerful sugar
• a few grains of salt
• four well beaten eggs

Method

1. 1

   Put the rest of a quart of milk over boiling water, and when it is scalding (not boiling), stir in the starch carefully, with sugar and salt.

2. 2

   When slightly thickened, pour on it the beaten eggs.

3. 3

   Bake in paste.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 28. The excerpt below is the record exactly as published.

CUSTARD PIE. One Ib. cocoanut, half a pound powdered sugar, one quart milk, six eggs well beaten together, half a tea- spoonful nutmeg, and two of vanilla or rose-water. Boil the milk, take it from the fire and stir it gradually into the eggs, then add sugar and seasoning, and when nearly cold, the cocoanut. This may be baked in paste or in a dish or cups by itself. No. 69 — APPLE PUDDING. Peel, quarter and core enough sour apples to make a pint of apple-sauce when stewed; they must be scantily covered with water; two oz. butter, four do. sugar, a little nutmeg and mace, the grated rind of a lemon, the beaten yolks of two eggs, one wineglassful milk. When all these have been well beaten together, beat the whites of the eggs to a stiff froth, and mix them in lightly. Bake in a paste-lined dish. SIX LITTLE OOOK8. No. 70 — CUSTARD PIE. One even tablespoonful corn-starch, two do. milk; put the rest of a quart of milk over boiling water, and when it is scalding (not boiling), stir in the starch carefully, with one-third of a tumblerful sugar and a few grains of salt. When slightly thickened, pour on it four well beaten eggs

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