Ingredients:
- 1 Tablespoon corn starch
- 2 Tablespoons sugar
- 2 Tablespoons sweet milk
- 2 eggs, separated
- 1 pint boiling milk
- 1 teaspoon vanilla or lemon
- pinch of salt
- baked crust
Preparation:
One tablespoonful of corn starch, two tablespoons of sugar, two tablespoons of sweet milk, yolks of two eggs; beat all together in a warm crock; stir in a pint of boiling milk; let it boil up once; then add a teaspoon of vanilla or lemon and a pinch of salt; pour this into a baked crust. Beat the white of eggs with a teaspoonful of sugar; put over pie, and brown quickly.
MRS. E. A. SEFFNER.
Recipes 1894 Style |Pies 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
