Antique Historic Cream Pie |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The following recipe was transcribed ver batim from The Rains County Leader Emory, Texas April 4, 1913 Ingredients:
3 egg whites |
2/3 c. sugar |
1 tsp vanilla |
nutmeg |
1 pint thin cream |
1 crust |
Directions:
1. Beat the whites of three eggs very stiff, then add two-thirds of a cup of sugar, one teaspoon vanilla, a little nutmeg and beat all well together.
2. Hastily stir in one pint of thin cream.
3. Make pies with the one crust, same as a custard and bake thirty minutes in quite a quick oven
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