Custard Pie

Ingredients

• Four eggs
• one quart of milk
• one-half cup of sugar
• a little salt

Method

1. 1

   Beat the eggs and sugar together until light, then add the milk and salt.

2. 2

   Bake with under crust only.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 76. The excerpt below is the record exactly as published.

Four eggs, one quart of milk, a little salt, and one-half cup of sugar. Bake with under crust only. LEMON PIES Nort. Three-quarters cup sugar, one teaspoonful flour, yolks of three and white of one egg, well beaten; the juice and grated rind of one lemon; one-half cup ice-water. Bake in a moderate oven, and cover with meringue of the two whites and one-half cup powdered sugar. Brown. LEMON- PIE, No; 2: The juice and grated rinds of two lemons, two cups of pow- dered sugar, a small piece of melted butter, two eggs. Beat the yolks of the eggs and the sugar together until very light, Beat the whites to a froth, and stir in last. Bake with rich under crust. LEMON PIE WITH RAISINS. Take three good sized lemons, and roll till soft; put the juice in a dish, picking out the seeds, and chop the peel very fine. Seed and chop a cupful of raisins, and mix all together with one and one-half cups of molasses; stir well, and add a little flour and water. Do not hurry the baking, or it will run out. This makes two pies. Bake with two crusts. Eagle Baking Powder Co., 396 St. Paul St. MONTREAL. 182 R K X RENAUD, KING & PATTERSON oT\eUl. 652 Craig Street Oe EEE ee give all their time to Furniture and Bedding. Patronize them, and Fu rnitu re serve your best interests. PINBABPLE PI: Grate a pineapple, cream half its weight of butter with its weight of sugar, add the yolks of four eggs beaten light; then add a cup of cream; bake with an under crust, with the beaten whites of the eggs on top. OPENVP? Lea Rae Time, to bake in a quick oven, until the paste loosens from the dish. One quart .of sliced apples; one teacupful of water; one of fine moise sugar, half a nutmeg, yolk of one egg, a little loaf sugar and milk, puff paste. Peel and slice some cooking apples, and stew them, putting a small cupful of water and the same of moist sugar to a quart of sliced apples; add half a nutmeg and the peel of a lemon grated; when they are tender, set them to cool. Line a shal- low tin pie-dish with a rich pie paste, or light puff paste; put in the stewed apples half an inch deep; roll out some of the paste; wet it slightly over with the yolk of an egg, beaten with a little milk, and a tablespoonful of powdered sugar; cut it in very narrow strips and lay them in crossbars, or diamonds, across the tart; lay another strip round the edge; trim off the outside neatly with a sharp knife, and bake in a quick oven until the paste loosens from the dish. COGOANWIS CUSTARD Pir: One pint milk, two eggs, half a cupful sugar, half a grated nutmeg, one cupful “White Moss” cocoanut. Beat the eggs and sugar together until light, then add the milk, nutmeg and cocoanut. Line two pie dishes with plain paste, fill them with this mixture, and bake in a quick oven for thirty minutes. “When fatigued,.a small glassful of VIN MARIANI works wonders.”—Aichard Mansfield. 183 James M. Aird mss revne™ ‘* Triticomina’”’ BREAD (Patent: <S_ Telephones 1025, 1340, 6488, 5052 LEMON: PLE, Juice of a lemon, a cup of water, a cup of milk, a tablespoon of cornstarch, yolks of four eggs, and the white of one, a table- spoon of butter. Mix this together. Bake with one crust. When done beat the three whites and two tablespoons of sugar to a stiff froth, and brown lightly. COCOAN UY were: One-half pound “White Moss” cocoanut, three-quarters of a pound of white sugar, six ounces of butter, five eggs (the whites only), two tablespoonfuls rose water, one teaspoonful nutmeg. Cream ithe butter and sugar, beat till very light, and add the rose water, then add the cocoanut with as little and light beating as possible, finally whip in the stiffened whites of the eggs with a few skilful strokes, and bake at once in open shells. Eat cold, with powdered sugar sifted over them. These are very pretty and delightful pies. BANANA PIE. Line a deep pie tin with rich paste and bake in a quick oven; watch and press down with a knife if the crust rises. When done fill with sliced bananas, sweeten well, add the juice of a lemon, ice the top. Place in the oven to brown the top slightly. Very nice. Poli Wo TR LPT Ee Beat the yolk of one egg and one-half cup of sugar until light and foamy, then beat in one cup of apple sauce that has been strained through a fine strainer, season to taste with lemon Superior Quality alone Sells EAGLE BAKING POWDER 184 All grocers sell WHITE MOSS COCOAN UT, but remember the bestiis always put up in Packages of 4, 3, 4 orl pound. extract. Bake with an under crust ina quick oven. Make a meringue of the white of the egg, spread it over the pie as soon as it is done and brown lightly. COCOANUTA CREAM SE UE: One tablespoon of “White Moss” cocoanut stirred thoroughly into one-half cup of sugar, then add the well-beaten white of one egg, one cup of sweet cream, one-half cup of milk, a little salt, one-quarter teaspoonful of vanilla, bake as you would a custard pie

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