Taste from the past – Custard pies from 1890s


Old Homemade Recipes



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.



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.


(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.



(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.