Browse Items (3 total)

• 
  Textcategory:Dessertdecade:1960s...5 more

  Egg Custard Pie

  Card 1 Front of recipe RCA0009-20260629-0028
  
  Egg Custard Pie
  
  Ingredients:
  
  3 or 4 eggs
  2/3 cup of sugar
  1/2 teaspoon salt
  1/2 teaspoon nutmeg
  2 cups of scalded milk (heat milk but do not boil!!)
  1 unbaked 9-inch pie shell
  
  1. In a medium bowl, beat eggs, sugar, salt and nutmeg until sugar is dissolved.
  2. Add scalded milk and stir.
  3. Pour mixture into pie shell
  4. Bake for 10 minutes at 425°
  5. Reduce heat to 350° and bake for another 10 minutes or until done.
  6. To check for doneness, insert knife tip into center of pie.
  If knife comes out clean, custard is done.
  
  Card 1 Back of recipe RCA0009-20260629-0028
  
  Zella Botner, aged 83, taught
  herself to cook with the help of her
  dad who raised her. Zella said she
  does not remember her mother; she
  died when Zella was just three
  years old. Zella married at age 24
  and remembers eating Egg Custard
  Pie at her mother-in-law's house.
  
  ---
  
  # Egg Custard Pie
  
  *Recipe from the kitchen of Zella Botner*
  
  *Zella Botner, aged 83, taught herself to cook with the help of her dad who raised her. Zella said she does not remember her mother; she died when Zella was just three years old. Zella married at age 24 and remembers eating Egg Custard Pie at her mother-in-law's house.*
  
  ## Ingredients
  
  - 3 or 4 eggs
  - 2/3 cup sugar
  - 1/2 tsp salt
  - 1/2 tsp nutmeg
  - 2 cups scalded milk (heat milk but do not boil!!)
  - 1 unbaked 9-inch pie shell
  
  ## Instructions
  
  1. In a medium bowl, beat eggs, sugar, salt, and nutmeg until sugar is dissolved.
  2. Add scalded milk and stir.
  3. Pour mixture into pie shell.
  4. Bake for 10 minutes at 425°F.
  5. Reduce heat to 350°F and bake for another 10 minutes or until done.
  6. To check for doneness, insert knife tip into center of pie. If knife comes out clean, custard is done.
• 
  Textcategory:Dessertdecade:1950s...7 more

  Bake Bananas with Custard

  Bake bananas with Custard.
  
  prepare a boiled custard flavor it with
  lemon rind Chill it add toasted coconut
  and serve it over the baked bananas
  which have been chilled too.
  
  Back: blank
  
  ---
  
  # Bake Bananas with Custard
  
  ## Instructions
  
  1. Prepare a boiled custard; flavor it with lemon rind.
  2. Chill it; add toasted coconut.
  3. Serve it over the baked bananas which have been chilled too.
• 
  Textcategory:Dessertdecade:1950s...5 more

  Custard Peach Pie

  Custard Peach Pie
  
  Cover unbaked pie crust
  with sliced peaches.
  
  Add - 1 cup sugar
  1/3 cup flour - 1 egg
  1/4 teasp. vanilla
  1/3 cup soft butter
  Cream sugar & butter - add egg -
  flour & vanilla - put over peaches
  
  Bake 325 1 hr.
  
  Back:
  margarine pie crust
  single crust - 9in pie
  
  1 1/4 cups unsifted flour
  1/8 teasp. salt
  
  1/2 cup margarine -
  cut in with pie blender.
  Sprinkle 2 tablesps. cold
  water over mixture & blend
  well - Bake 450 degrees - 12-14 mins
  
  ---
  
  # Custard Peach Pie
  
  ## Pie Crust (Margarine Pie Crust — Single Crust, 9 in pie)
  
  - 1 1/4 cups unsifted flour
  - 1/8 tsp salt
  - 1/2 cup margarine
  - 2 Tbsp cold water
  
  ## Ingredients
  
  - Sliced peaches (enough to cover unbaked pie crust)
  - 1 cup sugar
  - 1/3 cup flour
  - 1 egg
  - 1/4 tsp vanilla
  - 1/3 cup soft butter
  
  ## Instructions
  
  1. Combine 1 1/4 cups unsifted flour and 1/8 tsp salt.
  2. Cut in 1/2 cup margarine with a pie blender.
  3. Sprinkle 2 Tbsp cold water over mixture and blend well.
  4. Pre-bake crust at 450 degrees for 12–14 minutes.
  5. Cover unbaked (or pre-baked) pie crust with sliced peaches.
  6. Cream sugar and butter together.
  7. Add egg, flour, and vanilla; mix well.
  8. Pour mixture over peaches.
  9. Bake at 325 degrees for 1 hour.