Custard Pie

Ingredients

• a quart good rich milk
• four or five eggs
• four large tablespoons sugar
• a little salt

Method

1. 1

   Heat milk in a pan set in hot water.

2. 2

   Beat eggs with sugar and salt, pour in milk, flavor to taste, and bake in a hot oven.

3. 3

   Cook slowly to avoid boiling.

4. 4

   Test with a knife; when done, it will not stick to the blade.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 417. The excerpt below is the record exactly as published.

a quart good rich milk in a tin pan set in . skillet of hot water ; beat four or five e^gs with four large table- spoons sugar, and a little salt, and pour in the milk ; flavor to taste and have oven hot, when put in to bake. Cook slowly so as not to boil, as that spoils it ; test with a knife and when done it will not sticK to blade. Make one very deep pie, or two of ordinary depth. Without the crust, this makes a aelicious Baked Custard, Some when they both cook the custard, and bake the crust first, fill and cover at once with a meringue and only bake long enough to deli-. f^""^ cately brown the top. Pies may be made without first cooking the dustard, and the crust may be pricked and baked, but not too hard, before filling. This prevents it from becoming soggy. Reserve white of one egg for frosting, if liked. Less eggs may be used by substi- tuting tablespoon corn-starch for each egg omitted, but when this is used the custard must always be first cooked. For a Raspberry- Custard-pie stir in a handful fresh raspberries, or enough K)r one layer, just before baking ; they will float on top and form a pleasing O change. Any berries may be used. For a Jelly- Custard-pie

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