Custard Pie

Ingredients

• One quart of rich sweet milk
• four eggs
• five tablespoonfuls of white sugar
• a pinch of salt
• flavor to your taste

Method

1. 1

   Beat the yolks and sugar very light, add the milk and beaten whites, mix well, and pour into shells.

2. 2

   Grate nutmeg on top when done.

3. 3

   Can add nuts for variation.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 79. The excerpt below is the record exactly as published.

One quart of rich sweet milk, four eggs, five tablespoonfuls of •white sugar, a pinch of salt, flavor to your taste. Beat the yolks and sugar very light, add the milk and the whites of eggs, beaten 134 PIES. to a stiff froth; mix well, and pour into shells. When done, grate nutmeg on top. You can change this pie by adding rolled walnuts, hickorynuts, or almonds to the custard before baking. This quantity makes two good sized pies. PKACH BUSTARD PIE. Cover a pie-dish with bottom crust, pare and halve some ripe, fresh peaches; cover the bottom of the dish with them, filling each half with sugar; make a custard of one pint of inilk, three eggs, three tablespoonfuls of sugar. Pour this custard over the pie and bake in a moderate oven. CREAM PIE. (Xo. 1.) One pint of milk, one-half cap of sugar, one tablespoonful of cornstarch, one teaspoonful of essence of lemon, yolks of three eggs, one-half teacup of sweet cream. Boil the milk, mix the other ingredients well together, and add to the boiling milk; bake the crust first, then pour in the custard; spread over the top the whites of the eggs, beaten to a stiff froth, with one-half tea- cupful of powdered sugar; flavor with lemon, and brown slightly in the oven. so 2.) CREAM PIE. (X One pint of sweet cream, one tablespoonful of flour, sugar to taste; flavor with nutmeg; whites of two eggs, beaten to a stiff froth. Line a good sized pie-dish with paste, fill with the cream and bake in a slow oven. COCOANUT PIE. One and one-half teacups of grated cocoauut two teacupfuls powdered sugar, one-half teacup butter, one teaspoonful of nut- meg, one tablespoonful of rose water, one cup of milk, one lemon, juice and rind. Cream the butter and sugar, and when well mixed, beat very light with the milk and rose water, add the cocoanut, lastly, the whites of the eggs, beaten to a stiff froth. Bake in open shells. Sift powdered sugar over them, and serve cold. PIES. 135 PEACH PIE. Stew nice, ripe peaches, when you have pared and stoned them, mash them smooth, and season to taste; fill the crust and bake till done. Spread over the pie a frosting made by whipping the whites of four eggs to a stiff froth; ^sweeten with a little powdered sugar, beat very stiff, flavor with vanilla, and set in the oven un- til the frosting is "set." Serve cold. Apple pie is very nice made in this way. It should be made of nice, tart apples. WHIPPED CREAM PIE. Sweeten with white sugar, one teacupful of very thick, sweet cream, made as cold as possible without freezing, and flavor with lemon or vanilla to taste; beat until as light as eggs for frosting, and keep cool until the crust is ready. Make a nice puff paste and line the pie-plate; bake the crust as for lemon pie; when cold put in your cream, and put bits of currant jelly over the top. This will make two pies. COCOAXUT CUSTARD PIE

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