Milk Custard

Ingredients

• 4 eggs
• 3 tablespoons of flour
• 1 cup sugar
• 1/2 teaspoon baking powder
• 3 cups of milk
• Flavor with nutmeg
• 3 teaspoons of butter

Method

1. 1

   Bake in two crusts.

Nutrition per serving

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 57. The excerpt below is the record exactly as published.

4 eggs 2 tablespoons melted butter 2 cups sugar Grated rind of 1 lemon 2 tablespoons lemon juice Mix as usual and bake in muffin pans. Mrs. G. L. Burke PARK LANE LEMON PIE V2 cup minute tapioca 2 tablespoons butter 2/3 cup sugar 1/3 cup lemon juice V2 teaspoon salt 1 teaspoon lemon rind 3 cups water 1 baked 9-incb pie sbell 2 egg yolks slightly beaten Combine tapioca, sugar, salt and water in a saucepan and mix well. Bring mixture quickly to a full boil aver direct beat, stirring vigorously. Add butter, lemon juice, and rind. Turn into pie shell. Beat 2 egg whites until foamy; add *4 cup sugar, 2 tablespoons at a time, beating after each addition until blended. Then beat until the mixture stands in peaks. Pile lightly on pie and bake in moderate oven (350 degrees) 15 minutes. All measurements are level. Miss Abbie Peeler LEMON PIE Yellows of 4 egg (I use 2 whites but recipe does not call for that), 7 tablespoonsful of sugar, 1 dessert spoonful of butter, Juice of 1 lemon (a juicy one). Use the 2 remaining egg whites for meringue. This makes one pie. Mrs. E. D. McCall LEMON PIE 2 tablespoons cornstarch 2 eggs % cup sugar Salt 1 cup boiling water Grated rind V2 lemon Vi cup lemon juice 2 tablespoons sugar 1 tablespoon butter Combine cornstarch and % cup sugar. Add water slowly, stir- ring constantly. Cook over hot water stirring constantly until thick and smooth. Add slightly beaten egg yolk, butter, lemon rind and juice, and a few grains of salt. Cook 2 minutes. Pour into baked pastry shell. Cover with meringue made of the egg whites and 2 ta- blespoons sugar. Bake in slow oven (325 degrees) 20 minutes. Mrs. Currie Cates, Jr. NEVER FAIL CHESS PIE 2 cups granulated sugar Vi pound butter 3 eggs 4 tablespoons evaporated milk Use any good pastry recipe. This filling will make 15 chess pies or one large pie. Bake in slow oven. Mrs. C. F. Lemly 101 LEMON FLUFF PIE 3 egg yolks */2 cup sugar V± cup lemon juice 1/8 teaspoon, salt 1 teaspoon grated lemon rind Pastry shell 3 egg whites Beat egg yolks. Add lemon juice and grated rind, cook slowly until rather thick. Cool mixture and fold in egg whites, beaten stiff with sugar and salt. Pour into baked pastry shell. Bake 30 minutes at 325 F. Mrs. Osborne T. Snow CHESS PIES 12 egg yolks 1 pound white sugar % pound of butter (wash out 1 teaspoon nutmeg salt Beat eggs, add sugar and beat well. Add butter and beat until light and fluffy. Add nutmeg. Bake at 250 degrees F. H. This will make 24 little individual pies. They are delicious. Out of my Auntie's cook book dated 1874. Mrs. M. T. Owen 9-INCH VANILLA CREAM PIE 2/3 cup sugar 2 2/3 cup milk 2/3 tsp. salt 3 egg yolks 2 2/3 tbsps. cornstarch 2/3 tbsps. butter 1 1/3 tbsps. flour 1 1/3 tsp. vanilla Mix sugar, salt and cornstarch and flour in top of double boiler. Stir in milk. Bring to boil over low heat and boil 3 minutes stirring constantly. Remove from heat. Stir a little of the hot mixture into slightly beaten egg yolks, then blend into hot mixture. Place over boiling water and cook 10 minutes stirring occasionally. Blend in vanilla. Pour into cooled baked pie shell. Mrs .C. H. Thornton MILK CUSTARD 4 eci'irs 3 tablespoons of flour 1 cup sugar V2 teaspoon baking powder 3 cups of milk Flavor with nutmeg 3 teaspoons of butter

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