Custard Pie
From Kirmess cook book, 1907
Serves 8
Presented as published in 1907. 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 Kirmess cook book (1907), page 175. The excerpt below is the record exactly as published.
CUSTARD PIE. Mrs. J. Atkinson. Make a custard by pouring three cupfuls of scald- ing milk upon four eggs that have been beaten light with four tablesjwonfuls of sugar. Flavor with va- nilla, and pour into a pie dish lined with puff paste. Bake until set. Serve cold. PEACH PIE. Mrs. Howland, Brooklyn- Ldne a dish with a pie crust; take as many peaches as will fill the dish, pare them, lay them in pie dish whole, put a tiny lump of butter on each one and a level tablespoonful of granulated sugar to each peach; grate a little nutmeg over the top; cover with a crust and bake in a quick oven till done. LEMON PIE. Mrs. David Keever, Atlanta, Oeorgifl. Ten eggs, two or three lemons and a little grated rind, butter size of egg, one quart of sugar, one wine glass sherry^ one wine glass brandy, mix part of sugar with yolks, mix part of sugar with wine, mix part of sugar with lemons, mix part of sugar with butter, mix yolks with butter and sugar, add wine, lemons and sugar, and lastly whites of eggs. Bake in pie crust LEMON PIE. Mrs. W. V. Toffey. Rind grated and juice of two lemons, two cups gran- ulated sugar, two tablespoonfuls cornstarch, two cups boiling water, a piece of butter, a pinch of salt. Boil until evenly cooked; when cool add yolks of two eggs. Bake on under crust. Make a meringue of whites of DESSERTS. 409 eggs and four tablespoonfuls of sugar
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.