Dessert
Custard pie
Custard pie, preserved from Marion Harland’s 1903 cookbook with ingredient cues including whip light the yolks of three eggs with four tablespoonfuls of sugar.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Whip light the yolks of three eggs with four tablespoonfuls of sugar.
- Pour upon them two cupfuls of boiling milk, stirring this in slowly.
- Flavor with a teaspoonful of vanilla.
- Line a pie-plate with paste, brush the inside with the white of an egg, pour in the custard and bake.
Historical transcription
Source method
- 1
Whip light the yolks of three eggs with four tablespoonfuls of sugar. Pour upon them two cupfuls of boiling milk, stirring this in slowly. Flavor with a teaspoonful of vanilla. Line a pie-plate with paste, brush the inside with the white of an egg, pour in the custard and bake.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.