Custard Pie

Ingredients

• about half pint of flour
• a pinch of salt
• lard the size of an egg
• I pint of milk
• half cup flour
• half cup sugar
• the yolks of 2 eggs
• 2 table-spoonfuls of sugar

Method

1. 1

   Rub flour, salt, and lard together, add cold water to form crust.

2. 2

   Bake crust, heat milk, mix with flour, sugar, and egg yolks, cook for 5 minutes.

3. 3

   Pour into baked crust, top with whipped egg whites and sugar, brown in oven, serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 118. The excerpt below is the record exactly as published.

CUSTARD PIE. Take about half pint of flour, a pinch of salt, lard the size of an egg, and rub together with the hands, not too fine if you want it flaky. Use just enough cold water to stick together. Do not knead it or work it much. Line a pie tin with crust and bake. If it rises up while baking press it down with your hand before it gets hard. Heat I pint of milk boiling hot, and then take half cup flour, half cup sugar, and the yolks of 2 eggs. Beat them together and stir into the boiling milk, and cook about 5 minutes. After the crust is baked put in the mixture, and then put upon the top a frosting made of the whites of the eggs and 2 table-spoonfuls of sugar

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