Maple Custard Pie

Ingredients

• 1/2 pound maple sugar
• yolks of 3 eggs
• 1 T flour
• 1 c cold milk
• 1 T lemon juice
• 3 T powdered sugar

Method

1. 1

   Grate maple sugar and beat with egg yolks.

2. 2

   Mix flour with cold milk, strain into the egg mixture, add lemon juice, and pour into a pie plate.

3. 3

   Bake until set.

4. 4

   Beat egg whites, add powdered sugar, and brown on top.

Nutrition per serving

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 111. The excerpt below is the record exactly as published.

^ T flour and 3 T bread crumbs, and saute in butter until well heated throughout and golden brown in color. Stew^ed Figs Wash well unpressed dried figs. Soak over night in warm water. In the morning stew until tender in the liquid in which they were soaked. Add sugar if necessary, and allow the liquid to evaporate until a thick syrup is formed. Preparing the Meal About y2 h before lunch rice the potatoes, cooked in the morning, then put the cooked squash through the ricer. The potato that is thus mixed with the squash will only add nutriment and flavor to the soup. Make the Squash Soup and while heating prepare and saute the Potato Fritters. Make the tea and serve the lunch. DINNER Thursday Lesson 120 BEEF OLIVES MASHED POTATOES KNOFLI MAPLE CUSTARD PIE Beef Olives Cut I thin steak from the round into strips 4 inches long and 2 inches wide. Put Yj c fine bread crumbs into a bowl, add jA t salt, dash of pepper and about 2 T melted butter, or enough to moisten crumbs. Spread each strip of meat with the crumbs, roll up compactly, and tie into shape. Put I T butter in a saucepan, add i T flour, mix well and brown the flour. Add slowly 2 c stock or hot water. When boil- ing add I T each chopped parsley and onion, a bit of bay leaf, ^ t salt, and the "beef olives." Simmer i>4 h or until meat is tender. Strain out of the brown gravy, remove 200 LESSONS IN COOKING the strings from the "olives" and serve in a mound of mashed potatoes with brown gravy poured around or served separately. Knofli Beat 2 eggs slightly and add ji c milk. Add gradually i c flour mixed and sifted with i t salt. Place a colander over boiling water, turn in 1/3 of the mixture, and force through the colander into the water, using a potato masher. As soon as the "buttons" come to the top of the water, re- move with a skimmer to a hot vegetable dish, sprinkle with salt and grated cheese ; repeat until all the mixture is used. Stand in the oven 5 m, then serve. Maple Custard Pie Grate ^ pound maple sugar; beat it with the yolks of 3 eggs until light. Mix i T flour to a smooth paste with cold milk, adding the latter gradually until i c has been used, then strain into the sugar and egg mixture. Add i T lemon juice and turn at once into a pie plate lined with partially baked paste. Bake in a moderate oven until the custard is set. Under no consideration let the custard boil. Beat the whites of 3 eggs until light and stiff, add 3 T powdered sugar

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