Hillicot Custard Pie
From The Times cook book, no. 2, 1905
Serves 8
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 101. The excerpt below is the record exactly as published.
HILLICOT CUSTARD PIE. Miss Ruth C. iStDcks, aged 13, Somis, Cal.— Dine a pie plate with crust; cover the bottom with stewed peaches or apricots. Fill pie with cus- tard made same as cup custard. Bake until set. HILLICOT PIE CRUST. Prepare some flour by putting a quart of flour into a sifter; into the flour put one level teaspoonful each of soda and salt and two of cream tartar. Sift twice. Take enough of the prepared flour for a pie, rub into this three tablespoons olive oil, add water to make a paste
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