Plain Custard

Ingredients

• one cupful water
• one cupful sugar
• one tablespoonful flour
• three eggs
• one teaspoonful oil

Method

1. 1

   Beat all ingredients thoroughly and flavor.

2. 2

   Bake in a quick oven.

As published

This recipe was extracted from Mazdaznan encyclopedia of dietetics and home cook book (1909) by Hanish, Otoman Zar-Adusht-, page 50. The excerpt below is the record exactly as published.

three eggs, reserv- ing the remaining whites for a meringue. Add the juice and grated rind of two lemons, then the soaked cracker- dust. Pour all in crust-lined plate and bake in moderate oven to golden brown. Make a meringue of the whites beaten with two tablespoonfuls of powdered sugar. When pie is done, spread over the meringue, return to oven long enough to harden. Serve cold. STRAWBERRY PIE. Put crust in plate, bake in oven until nicely browned. Take out and fill with fresh, ripe strawberries; sprinkle with finely powdered sugar, then spread over the entire pie the well-beaten whites of eggs and sugar. Put again in oven and bake until slightly browned. Use no top crust. MINCE PIE. Make a mock mince meat as follows: Take one pound of washed and dried currants, one pound seeded raisins, one pound finely cut citron, one pound sugar, one-half tea- spoonful salt, the juice and a little grated rind of two oranges, the juice and grated rind of one lemon, one quart grape juice, one teaspoonful ground cinnamon, one teaspoonful mace, one pint finely-chopped apples and one pint ground roasted peanuts ; mix well. This amount is sufficient for six good-sized pies. Put between two crusts and bake until nicely browned. 94 ORANGE PIE. Beat together the yolks of four eggs and eight table- spoonfuls sugar; add the juice and grated rind of two oranges and two-thirds cupful milk. Bake for thirty min- utes in an under crust. For meringue, beat whites of the four eggs with four tablespoonfuls powdered sugar to firm paste, spread over top of pie when done, then return to oven and bake until delicately browned. Serve cold. PUMPKIN PIE. Stew the pumpkin until soft, then press thru sieve. To one quart of pumpkin allow two quarts of milk and six eggs. Beat the eggs well and stir into the milk, adding gradually the sifted pumpkin. Add one teaspoonful cocoanut butter or olive oil, a little salt, one teaspoonful ground cinnamon, and sweeten to taste. Pour into crust-lined plates and bake in quick oven. When done, take out and spread over each pie a generous amount of well-beaten thick, sweet cream and powdered sugar ; return to oven until a delicate brown film has formed, then take out and set away to cool. RHUBARB PIE. Pour boiling water over two teacupfuls chopped rhubarb, drain off the water after five minutes ; add one teacupful sugar, yolk of one egg, one teaspoonful cocoanut butter or olive oil, one tablespoonful flour, and three tablespoonfuls water. Put between two crusts and bake to light brown in a moderate oven. CHEESE PIE. Line a pie plate with plain pastry and fill with a custard made as follows : Rub two cakes of Neufchatel cheese thru a sieve, add two well-beaten eggs, a tablespoonful of flour and a little grated nutmeg ; stir, fill the crust and bake. - SORGHUM PIE. To four lightly-beaten eggs add one cupful sorghum mo- lasses, one-half cupful sugar, two teaspoonfuls cornstarch, a pinch of nutmeg. Set into a pan of hot water to thicken. 95 ORANGEADE PIE. Put one-quarter pound butter on the stove to melt slowly so the salt will settle to the bottom. Then pour off the butter and add one-half pound white sugar. Cream them together. Add the juice and finely grated rind of three oranges. Add six well-beaten eggs and two square crackers finely pulverized to give consistency. This will make filling for two pies. BUTTERMILK FILLING. One cupful buttermilk, one cupful sugar, the yolks of three well-beaten eggs, three tablespoonfuls starch. Flavor with lemon. PLAIN CTOTARD. One cupful water to one cupful sugar, one tablespoonful flour, three eggs, one teaspoonful oil

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