Recipe: Orange Cream Pie

Line a pie tin with plain pastry and then place in a Saucepan

  • One cup of milk,
  • One-half cup of water,
  • Juice of three oranges,
  • Grated rind of one-half orange,
  • Six level tablespoons of cornstarch,
  • Three-quarters cup of sugar.

Dissolve the cornstarch and the sugar in the water and add the milk and fruit juice. Bring to a boil and cook for five minutes, partly cool and then add

  • One whole egg,
  • Yolk of one egg.

Beat to thoroughly blend and then pour into prepared tins and bake in a very slow oven for thirty minutes. Cool and cover with a fruit meringue, using one-half glass of orange marmalade and the white of one egg, beaten until it forms a very stiff meringue.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss