Taste from the past – Custard pies from 1890s

LIKE GRANDMA USE TO MAKE

Old Homemade Recipes

CUSTARD PIE

(1890s)

Heat together until very light the yolks of four eggs and four tablespoonfuls of sugar, flavor with nutmeg or vanilla; then add the four beaten whites, a pinch of salt and, lastly, a quart of sweet milk; mix well and pour into tins lined with pie crust. Bake until firm.

2nd CUSTARD PIE

(1890s)

Beat up the yolks of three eggs to a cream. Stir thoroughly a tablespoonful of sifted flour into three tablespoonfuls of sugar; this separates the particles of flour so that there will be no lumps; then add it to the beaten yolks, put in a pinch of salt, a teaspoonful of vanilla and a little nutmeg; next the well-beaten whites of the eggs; and lastly, a pint of scalded milk (not boiled) which has been cooled; mix this in by degrees and turn all into a deep pie-pan lined with pie crust, and bake from twenty-five to thirty minutes.

EGG CUSTARD PIE

(1950s Recipe)

1 cup sugar

2/3 stick margarine, softened

3 eggs

1 tablespoon plain flour

1 cup mild

Ground nutmeg

Uncooked pie crust

Cream sugar and softened margarine. Add flour and cream well. Add eggs one at a time and beat until all are added. Gradually add the milk and beat well. Pour mixture into the uncooked pie crust and sprinkle with nutmeg. Cook in 375-degree oven for 25 minutes or until the middle of the pie is firm.

EGG CUSTARD

1990s

(Makes its own crust)

1 (13-oz) can evaporated milk

1 c. sugar

3 eggs

2 T. plain flour

3 T. oleo, melted

1/8 tsp. nutmeg

1 tsp. vanilla

Put all ingredients in blender and blend for 15 seconds. Remove top and with long-handled spoon clean inside of blender sides where mixture might stick. Replace top. Blend 15 more seconds. Grease and flour 10-inch pie pan. Pour mixture into pie pan. Preheat oven to 350º and bake 40 to 45 minutes.

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