Custard Pie

Ingredients

• 2 eggs
• 1 tablespoon flour
• 2 cups milk (scalded and partly cooled)
• 2l/2 tablespoons sugar or honey
• 1/2 teaspoon vanilla flavor
• A few grains of salt

Method

1. 1

   Mix the sugar and flour together, and add to the slightly beaten eggs.

2. 2

   Add the milk, the flavoring, and a sprinkle of salt, and mix well.

3. 3

   Line a deep pie tin with pastry, and build up a well fluted rim.

4. 4

   Strain in the custard, and bake in a quick oven at first, to set the rim; then decrease the heat, as egg and milk together must be cooked at a low temperature.

5. 5

   Test with the point of a knife to see whether it is done; if the point comes out clean, the custard is done.

Nutrition per serving

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 118. The excerpt below is the record exactly as published.

CUSTARD PIE 2 eggs i tablespoon flour 2 cups milk (scalded and partly 2l/2 tablespoons sugar or honey cooled) }/2 teaspoon vanilla flavor A few grains of salt Mix the sugar and the flour together, and add to the slightly beaten eggs. Add the milk, the flavoring, and a sprinkle of salt, and mix well. Line a deep pie tin with pastry, and build up a well fluted rim. Strain in the custard, and bake in a quick oven at first, to set the rim ; then decrease the heat, as egg and milk to- gether must be cooked at a low temperature. Test with the point of a knife to see whether it is done; if the point comes out clean, the custard is done. CUSTARD PIE No. 2 Mix and bake the same as above, except beat the yolks until thick, add the sugar, and fold into the beaten whites. Then add the milk (and a little more sweetening than for No. i). GREEN TOMATO PIE Use medium small green tomatoes, pare thinly, and cut out the stem end. Have a pie tin lined with pastry. Add the sliced tomatoes, having the pie somewhat heaping full. Add about 2/$ 206 (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) SCIENCE of FOOD ancC COOKERY cup sugar, mixed with 2 tablespoons lightly browned flour, 2 table- spoons lemon juice, small bits of vegetable butter, and a few grains of salt. Wet the edges, cover with a perforated crust, brush with milk, and bake the same as for apple pie. GREEN TOMATO MINCE PIE il/2 quarts chopped green tomato 2 cups sorghum i quart chopped tart apple il/2 cups sugar I package seedless sultana raisins 6 tablespoons browned flour Y$ cup lemon juice A sprinkle of salt Pare the tomatoes thinly, and grind through a food mill set with a coarse knife, or chop with a knife. Grind or chop the apples in like manner, mix with tomato, lemon juice, sorghum, sugar, raisins, and a sprinkle of salt, and bring gradually to a boil. Blend the browned flour with 'cold water to a smooth paste, and add to the boiling mixture. Let boil continuously for 15 minutes, care being taken that it does not scorch ; then set aside in a crock, in a cold place. Line a pie tin with pastry, add the cooked fruit, sprinkle with small bits of vegetable butter, cover with a perforated crust, brush with milk, and bake the same as apple pie. This filling should be made a few days before using, as it will have far richer flavor than if used freshly cooked. BAKED APPLE DUMPLING Pare and core tart apples, set each apple on a 4^/2 -inch square of rolled pie crust, fill the cavity with sugar, wet the corners of the crust, bring them together on the top, and press together. Brush with milk, and bake to a nice brown color. Serve with lemon or vanilla sauce. CAKES AND COOKIES GENERAL RULES 1. Sift the flour once before measuring. 2. Line the bottom of tins with Manila paper, or oil the tins and dust them lightly with flour. Turn them over and tap them against the flour board to shake out all surplus flour. 3. Use accurate measurements. (USE LEVEL MEASUREMENTS FOR ALL INGREDIENTS.) -2O7 SCIENCE of FOOD and COOKERY 4. Have the oven heated and the drafts closed. 5. Remove the cake from the oven as soon as it is done. Longer cooking dries it out. To test it, touch gently with the finger when about done. If it does not respond to a light pressure of the finger, close the oven gently, and let bake until there is a slight spring in the crust when pressed gently with the finger. Use a toothpick for testing a loaf cake. Leave cake in tins for 10 or more minutes after baking. LAYER CAKE 4 eggs \l/3 cups sifted pastry flour 2 teaspoons lemon juice 3 tablespoons melted vegetable I scant cup granulated sugar butter 1 tablespoon water A few grains of salt Vanilla flavor Break the eggs whole into a round-bottomed mixing bowl, 3-quart or 4-quart size. Add the water, the lemon juice, the sugar, and a few grains of salt. Set the bowl into a pan of boiling water on the table, having the water about 2 inches deep, and beat quickly until the mixture is foamy and blood warm, or a little more ; then remove from the water, set on the table, and beat until cold, and so light that the batter will pile as it runs from the egg whip. Add the flavoring, and mix; then sift half of the flour over the batter, and fold in lightly. Sprinkle the melted butter over the mixture, and fold in with a few careful strokes. Sift the remainder of the flour over the batter, and fold in lightly ; then pour into 2 paper- lined cake tins, and bake in a medium oven from 10 to 12 minutes. LOAF CAKE 2 eggs 4 tablespoons cold water 4 tablespoons solid vegetable I tablespoon lemon juice fat % teaspoon salt 24 cup sugar l/2 teaspoon vanilla flavori

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