Custard Pie

Ingredients

• four eggs beaten separately
• a little over half a tea-cupful of white sugar
• two pints of sweet milk or cream
• Flavor with nutmeg
• a few drops of essence of lemon or vanilla

Method

1. 1

   Set the milk in a pan of water and let it get nearly boiling hot.

2. 2

   Stir in the sugar, and pour a little at a time over the eggs.

3. 3

   Bake in rich pastry without cover.

4. 4

   This quantity will make two pies.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 113. The excerpt below is the record exactly as published.

CUSTARD PIE. Have four eggs beaten separately, then stirred lightly to- gether; take a little over half a tea-cupful of white sugar, two pints of sweet milk or cream ; set the milk in a pan of water, and let it get nearly boiling hot ; stir in the sugar, and pour a little at a time over the eggs. Flavor with nut- meg and a few drops of essence of lemon or vanilla. Bake in rich pastry without cover. This quantity will make two pies. Annie Daugherty. GOLDEN PIE. Take one lemon, grate the peel and squeeze the pulp and juice into a bowl (be sure to remove every seed), to which add one tea-cupful of sugar, one tea-cupful of new milk, one table-spoonful of corn starch, and the well-beaten yelks of . four eggs. Pour this mixture into a nice paste, and bake slowly. Beat the whites of three eggs and half a cupful of powdered sugar together until light, and when the pie is just done, pour it over the top evenly, and return it to the oven to stiffen, but not to brown. SILVER PIE. Peel and grate one large white potato, add the juice and grated rind of one lemon, the beaten white of one egg, one tea-cupful of white sugar and one of cold water. Bake in a nice paste. Beat the whites of three eggs stiff, add half a cupful of sugar, and flavor with lemon; spread it on the pie, and brown very lightly. To be eaten fresh. 222 The New Kentucky Home Cook Boot ORANGE PIE. Line a pie-dish with rich pastry, then lay in some sliced oranges and apples ; sprinkle over these plenty of white su- gar, with some melted batter; place more oranges and ap- ples, until the pan is full. Grate a little nutmeg over the top. Cover the pie with paste, and hake it slowly until done. Sprinkle powdered sugar over it before serving. JELLY PIES. Take three well-beaten eggs, three table-spoonfuls of jelly, one tea-cupful of butter, and half a cupful of sugar; beat all together, and bake in pastry. Mrs. A. Wadsworth. JELLY PUDDING. Take four eggs beaten separately, two cupfuls of white sugar, one cupful of butter, one cupful of sweet cream, one cupful of jelly, and two table-spoonfuls of vanilla ; stir the yelks of the eggs and sugar together, cream the butter, add the cream, then the jelly, and last the whites of the eggs and vanilla. Delicious. Mrs. Phcebe Wood. JELLY PUDDING. Take one pint of sugar, pour over it a tea-cupful of hot water, and let it dissolve; cream a lump of butter the size of an egg, and add to it one table-spoonful of flour; add this to the sugar and water. Beat well the yelks of six eggs, and put them into a tea-cupful of cream or new milk ; add this to the mixture, and pour it on pastry, and bake; then place the jelly on top, with a meringue made as follows: One table-spoonful of icing sugar to the white of one egg; flavor with nutmeg

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