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L. Gagnore cookbook, 1930-1940
Page 44
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1 tbsp butter 1 tsp lemon juice 1/4 tsp nutmeg or cinnamon Mix the cornstarch with the sugar and water and add to the raisins that have been mashed and picked over. Cook in a double boiler until the liquid has thickened slightly. Custard Pie 2 c milk 1/4 tsp salt 3 eggs 1/2 tsp flavoring 1/2 c sugar Beat the eggs, add the sugar and salt, flavoring and milk. Beat all together. Strain into a pie plate lined with pastry. Bake in a slow oven, never letting the custard boil. The pie is done when a knife inserted into the custard comes out clean.
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1 tbsp butter 1 tsp lemon juice 1/4 tsp nutmeg or cinnamon Mix the cornstarch with the sugar and water and add to the raisins that have been mashed and picked over. Cook in a double boiler until the liquid has thickened slightly. Custard Pie 2 c milk 1/4 tsp salt 3 eggs 1/2 tsp flavoring 1/2 c sugar Beat the eggs, add the sugar and salt, flavoring and milk. Beat all together. Strain into a pie plate lined with pastry. Bake in a slow oven, never letting the custard boil. The pie is done when a knife inserted into the custard comes out clean.
Szathmary Culinary Manuscripts and Cookbooks
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