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American cookbook, 1920-1930
Page 16
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Butterscotch Pie 1 c. brown sugar 1 c. milk 6 tbs. flour 1/8 ts. salt 2 " [ditto, not inches] butter yolks of 2 eggs 1/2 c hot water (whites for meringue) Cream butter, sugar and flour together and add to hot water. Next add milk, salt and beaten egg yolks. Place in double boiler, cook until thick, then put in previously baked pie shell. Sprinkle a teaspoonful of flour in pie shell and rub in with fingertips to keep crust from becoming moist. Spread meringue on pie and place in oven to brown.
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Butterscotch Pie 1 c. brown sugar 1 c. milk 6 tbs. flour 1/8 ts. salt 2 " [ditto, not inches] butter yolks of 2 eggs 1/2 c hot water (whites for meringue) Cream butter, sugar and flour together and add to hot water. Next add milk, salt and beaten egg yolks. Place in double boiler, cook until thick, then put in previously baked pie shell. Sprinkle a teaspoonful of flour in pie shell and rub in with fingertips to keep crust from becoming moist. Spread meringue on pie and place in oven to brown.
Szathmary Culinary Manuscripts and Cookbooks
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