Rhubarb Custard Pie
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with computer assistance.
Contains raw egg whites in the meringue if not baked.
Ingredients
Method
Cut rhubarb into small pieces and mix with sugar and flour.
Beat egg yolks, add milk, ginger extract, and melted Crisco.
Line a pie plate with pastry, and fill with the rhubarb mixture.
Pour the custard over and bake in a moderate oven at 350 degrees Fahrenheit until firm.
Cover with meringue made with stiffly beaten egg whites to which powdered sugar has been added.
Original recipe, verbatim
Rhubarb Custard Pie
1 cupful cut rhubarb 2 eggs
1 cupful sugar }4 teaspoonful ginger extract
1 tablespoonful flour 1 cupful milk
1 tablespoonful melted Criscc^ Crisco pastry
Cut rhubarb in small pieces and mix with sugar and flour. Beat egg
yolks, add milk, ginger extract, and melted Crisco. Line pie plate with
pastry, and fill with rhubarb mixture. Pour custard over and bake in
moderate oven until firm. Cover with meringue made with stiffly beaten
whites of eggs to which two tablespoonfuls powdered sugar have been
added.
Sufficient for one small pie.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.