Beat together two cupfuls of milk, half a cupful of sugar, two teaspoonfuls of flour, and the yolks of three eggs. Flavor with grated nutmeg, vanilla, or lemon, and boil, while stirring, for twenty minutes. Turn into a pie-tin lined with pastry which has been baked, and bake until done. Make a meringue of the whites of the eggs and three tablespoonfuls of powdered sugar. Spread on the pie and bake until puffed and brown.
The Myrtle Reed Cook Book, 1916