- 2 eggs, separated
- 1 cup sugar
- 1 heaping Tablespoon flour
- 1 even Tablespoon corn starch
- 1 pint boiling milk
- extract of orange
- baked crust
Beat thoroughly the yolks of two eggs with one-half cup of sugar; add one heaping tablespoon of flour, and one even tablespoon of corn starch, dissolved in a little milk; pour into one pint of boiling milk, and let cook about three minutes; cool; flavor with extract of orange, and pour into a baked crust. Beat the whites to a stiff froth; add one-half cup of sugar; flavor with extract of orange; spread on top; put in oven and let it slightly brown.
MRS. P. G. HARVEY AND MRS. W. C. RAPP.
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.