Custard Pie (Alternative)

Ingredients

• three eggs
• one pint of milk
• half cup sugar

Method

1. 1

   For a large pie, bake the crust before adding custard; prick it to prevent blistering.

2. 2

   Mix eggs, milk, and sugar, then pour into the crust and bake.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Buckeye cookery (1892), page 121. The excerpt below is the record exactly as published.

three eggs; grate cocoa- nut, mix with the yolks of the eggs and sugar, stir in the milk, filling the pan even full, and bake, Beat whites of eggs to froth, at Ff \ 7 h es NS , Pate AY 44 Stes Hee AN LO cas MEA NC RI ik Te co Rtlal coe RAR ON Ree iy Oo stirring in three table-spoons pulverized sugar, pour over ‘vie and _bake to a light brown. If prepared cocoa-nut is used, one heaping- tea-cup is required.—Miss N. B. Brown, Washington City. Cusrarp Pre. Heat one quart good rich milk in a tin-pan set in a skillet of hot. water; take five eggs, four large tablespoons sugar, and a little salt, beat sugar and eggs a little, and pour in the milk; flavor to. suit the taste and have oven hot when put in to bake. Then cook slowly so as not to boil, as that spoils it; test with a knife, when. done it will not stick to blade. Without the crust, this makes a. delicious baked custard. Bake in a deep tin—Mrs. C. B. Boody, Kirkhoven, CusTARD PIr. For a large pie, take three eggs, one pint of milk, half cup sugar

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