Vanilla Cream Pie

Ingredients

• a tablespoonful of cornstarch
• half a cup of granulated sugar
• two cups of boiling milk
• three well-beaten eggs
• a tablespoonful of butter
• a teaspoonful of vanilla

Method

1. 1

   Mix cornstarch and sugar, add boiling milk, and cook for five minutes.

2. 2

   Slowly add beaten eggs while stirring, cook until delicately thickened.

3. 3

   Remove from fire, stir in butter, then vanilla, and pour into a baked tart shell.

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 101. The excerpt below is the record exactly as published.

three well-beaten eggs and a pinch of salt. Line a deep pie pan with paste, dust with flour, and fill three quarters full with the mixture. Bake in a moderate oven until firm in the center. Grate nutmeg over the top and serve cool. Lemon Pie No. i. — Half a cup of lemon juice, a cup and a half of granulated sugar, quarter of a cup of butter, three eggs, grated peel of a lemon, one cup of Bread Crumbs No. 2, or stale sponge cake crumbs. Strain the lemon juice over the crumbs and soak half an hour, cream the butter, add gradually half the sugar, then, one at a time, the yolks of the eggs, then the bal- ance of the sugar, with the lemon peel, and a pinch of Pastry and Pie. 223 salt. With a fork mix the crumbs well with the lemon juice, and stir them into the butter and sugar, beating them well, then add the whites of the eggs, beaten stiff. Bake and serve like custard pie. Lemon Pie No. 2. — Two cups of boiling water, a cup and a half of sugar, half a cup of lemon juice, a table- spoonful of butter, a tablespoonful of cornstarch, grated peel of a lemon, three eggs. Mix the sugar and corn- starch well together, add them to the boiling water, and cook five minutes. Remove from the fire, add the but- ter, lemon juice, and peel, and lastly the eggs, beaten very light. Line a deep pie pan with paste, dust with flour, fill three fourths full with the mixture, and bake in a moderate oven till firm in the center. When cold sift powdered sugar over it and serve. Orange Pie. — Follow the directions given for lemon pie, substituting orange peel for lemon peel. Vanilla Cream Pie. — Mix together a tablespoonful of cornstarch and half a cup of granulated sugar, and add two cups of boiling milk. Cook five minutes, then add slowly, stirring rapidly while adding, three well- beaten eggs. Continue the cooking about half a minute, or until the ^^% is delicately cooked but not curdled, then remove from the fire and stir into the mixture a tablespoonful of butter. When the butter is perfectly mixed with the custard add a teaspoonful of vanilla

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