Turkish Cream Pie

Ingredients

• about 1 lb. of flaky pastry
• Butter a round baking-tin
• ilb. of ground rice
• lj pints of milk
• the whites of two eggs

Method

1. 1

   Roll out pastry thinly, cut into rounds, and layer with butter.

2. 2

   Boil ground rice in milk until thick, cool, then mix in egg whites.

3. 3

   Spread over pastry, cover with remaining rounds, and bake until colored.

4. 4

   Serve with hot syrup and caster sugar.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 570. The excerpt below is the record exactly as published.

Turkish Cream Pie. — Make about Hlb. of flaky pastry, roll it out as thin as possible on a floured table or pastry board, and divide it into rounds of about 5in. diameter. Butter a round baking-tin, the same diameter as the pieces of pastry, and put in half, one upon the other, brushing over each with a paste- brush dipped in warm butter. Put ilb. of ground rice into a saucepan with lj pints of milk, boil until reduced to a thick pulp, turn it into a basin, and leave it till cold ; then put in the whites of two eggs

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