Custard Pies

Ingredients

• Take six eggs
• one quart of milk
• one teaspoon of vanilla
• sugar to taste

Method

1. 1

   Beat the eggs separately.

2. 2

   Add to the yolks, sugar to taste, one quart of milk, one teaspoon of vanilla, last of all the beaten whites.

3. 3

   Line deep pie pans, fill with mixture, put in the oven to cook, watch closely.

4. 4

   When it begins to cook and looks firm, stick a knife point down into the center; if nothing sticks to the knife, it is done.

Nutrition per serving

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 15. The excerpt below is the record exactly as published.

Custard Pies — (Excellent) — Take six eggs, beat tliem separately. Add to the yolks, sugar to taste, one quart oi milk, one teaspoon of vanilla, last of all the beaten whites. Line deep pie pans, fill with mixture, put. in the oven to cook, watch closely. When it be- gins to cook and looks firm, stick a knife point down into the center; if nothing sticks to the knife, it is done. Be sure not tO' let it cook too long, or it will be spoiled. This custard is delicious cooked in cups, or pudding dish, plain or in flavor with chocolate. Set the dish or cups in a pan of hot water, and put them in the o\en to cook. Be careful not to add too much Water so it will boil over in the custard. CocoANUT Pie — Make the same as custard pie only use half the number of eggs and add one cup of grated cocoanut. Should you not have fresh cocoanut always soak the other in milk over night. Washington Pie — Make a plain cake, bake in three layers. When cold, fill with whipped cream, also put on the top. Flavor the cream with vanilla and sweeten to taste. This is delicious. You may use jelly, jams or apple sauce for fillings, or make the follow- ing filling : Let one cup of milk come to the boil, then add one-half cup of sugar beaten with two eggs, stir when thick, take off and let cool, then add the juice of one lemon. Fill your cake and put frosting on top, if you wish, 40 Ripe Tomato Pie — This is nice. Make the same as green apple pie. Do not let the tomatoes be too ripe. Grape, Currant and Gooseberry Pies — These are also nice. Scald them before putting in pies and do not use themi too ripe for pies. Many people mix raspberries with currants for pies. Note — Country people find all these receipts con- venient. Mince Pies — One pound of beef chopped fine, two pounds of apples chopped fine, one pound of currants, one pound of chopped raisins, one-half pound of citron the same of candied oranges, the grated rind and juice of two lemons, one pound of sugar, one quart of boiled cider, one-half ounce of cloves, allspice, nut- meg, and one pound of beef suet chopped. Mix all together, put over the fire and cook twenty minutes. Put in a jar to keep, let stand some days before using. Always stir when yoii take any out to use, and warm before making pies. Thin a little if needed. Cream Pies — One pint of cream, the beaten whites of two eggs, one small tablespoon of corn starch, sweeten to taste. Flavor with vanilla. Bake in one crust. Always mix the Qgg and corn starch together and then pour on the cream. You may whip the white of an Qgg and put on top if you desire. Then run in the oven and brown slightly. Pumpkin Pies — Cook the pumpkin tender, mash it through a colander. Add butter the size of an ^gg, the juice of one lemon. Then to each pint of pumpkin add one quart of milk

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